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 or dill. But you don’t need all of them to make it delicious (that would be a little absurd!). 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.
Ingredients
Method
- 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).
- When the water is boiling, add pasta and stir. Bring back to a boil and let cook until al dente—this is usually 2 minutes less than what it says on the box. 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 portioned.
- In the last minute of cook time, add 1 cup frozen peas to the boiling water. 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. Top with 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.