This one-pot herby ricotta pasta is the perfect spring dinner. Ricotta gets seasoned with lemon, herbs and parmesan, bringing loads of flavour and protein to every bite. Plus, it’s packed with peas to help remind us of brighter, warmer days ahead.
Equipment
Everything you need to make this one-pot herby ricotta pasta at home:
- large pot
- cutting board
- chef’s knife
- zester
- grater
Get the full ingredients list and instructions below!
Cooking Tips
- Choosing herbs. The recipe calls for 1 cup of chopped herbs like basil, tarragon, mint, parsley and dill. But you don’t need all of them to make it delicious. Choose herbs that speak to you, preferably ones you know you’ll be able to use in other dishes throughout the week.
- Your herbs will last longer if you store them properly. For leafy herbs like dill and parsley, trim the ends and place them in a small glass of water. For herbs with thicker stems, like mint and basil, wrap them in a damp paper towel and place them in a sealable plastic bag. Both will keep like this in the fridge for 1-2 weeks.
- This recipe will work with just about any pasta shape. But I like using orecchiette, penne or ditalini.
Herby Ricotta Pasta with Peas
2-4
servings30
minutesIngredients
400g pasta like, orecchiette, ditalini or penne.
300g ricotta (about 1 heaping cup)
1 cup frozen or fresh peas
1 lemon
1 cup loosely packed chopped herbs like dill, tarragon, basil or parsley (preferably a mix)
1/2 cup grated parmesan
cracked black pepper
olive oil
salt (I'm using Diamond Crystal Kosher)
Directions
Bring a large pot of salty water to boil.
While you wait, zest 1 lemon, then roughly chop enough herbs to fill 1 cup (lightly packed). Set aside.
When the water is boiling, add pasta and stir. Bring back to a boil and let cook until very al dente. For me this is usually 2 minutes less than what the box says.
While the pasta cooks, grate your parmesan and measure your ricotta, if you haven't already. Everything is going to come together pretty quickly, so you'll want to have all the ingredients ready.
In the last minute of cook time, add 1 cup frozen peas. Finish cooking, then reserve 1 cup pasta water and drain the rest.
Place the pot back on low heat. Coat the bottom with olive oil, then add your cooked pasta with peas, 300g ricotta, zest and juice of 1 lemon, 1/2 cup grated parmesan, 1/2 cup pasta water and a pinch of salt. Continue stirring until a creamy, slightly thickened sauce forms, adding more pasta water as needed. When all the pasta is coated, cut the heat and add fresh cracked black pepper and 1 cup fresh herbs. Serve with more pepper, olive oil and parmesan.
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know how the recipe worked in the comment section below. It’s always great hearing from you 🙂