If you’re craving something creamy, cozy, and effortless, this spring pea & ricotta pasta will hit the spot. It’s a one-pot wonder that feels fancy, but takes less than 20 minutes. Ricotta adds a creamy texture while the sweet peas bring a burst of freshness. Whether you’re feeding hungry kids or want a comforting meal after a long day, this spring pea & ricotta pasta comes together fast and leaves everyone at the table happy.
Why you’ll love this dish:
- Quick & Easy – 20 minutes from start to finish.
- Minimal Ingredients – Nothing fancy, just pantry staples and a few fridge basics.
- Kid-Friendly – Creamy and mild, even picky eaters say yes.
- Customizable – Add lemon zest, bacon, or fresh herbs to make it your own.
What you need to make this spring pea & ricotta pasta + substitutions:
- Farfalle (Bowties) pasta– We thought the bowtie pasta would be fun for the kids for this recipe, but feel free to use any shape or variety! Whole wheat, chickpea, etc.
- Olive oil– There is nothing like some good quality olive oil. We use a ton of olive oil, because it’s one of our favorite things and has lots of wonderful nutrients! It adds such a nice light yet rich flavor!
- Fresh garlic- Fresh garlic is 100% ideal here. You can use powdered, but fresh is ideal.
- Ricotta- This adds the best creaminess to the sauce. Ricotta is so underrated, and this brand is hands down the best. This If you don’t have it, you can always add a little heavy cream for creaminess, but it won’t be the exact same.
- Peas– We used frozen peas because we always have a bag on hand.
- Lemon zest– Lemon zest adds a bright, citrusy kick that cuts through the creaminess of the ricotta and balances the sweetness of the peas.
- Parmesan– We use fresh parmesan and grate it ourselves. You can also buy the already grated to save on time. Pecorino romano would work wonderfully too.
- Sea salt- We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big big bag! 🙂
- Black pepper- Pepper is a must in most cooking!
Tips for making it:
- Make sure you add the parmesan right onto the fresh pasta when you pour it into the pan with the rest of the ingredients. This ensures that the parmesan sticks to the pasta and just gives it a great distribution!
- Reserve pasta water for making a perfect sauce.
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Alright, let’s get to making the recipe! Enjoy!
Spring Pea & Ricotta Pasta
If you're craving something creamy, cozy, and effortless, this spring pea & ricotta pasta will hit the spot. It’s a one-pot wonder that feels fancy, but takes less than 20 minutes. Ricotta adds a creamy texture while the sweet peas bring a burst of freshness. Whether you're feeding hungry kids or want a comforting meal after a long day, this spring pea & ricotta pasta comes together fast and leaves everyone at the table happy.
Servings: 4
Ingredients
- 12 oz farfalle pasta
- 2 tbsp olive oil
- 2 garlic cloves minced
- ½ yellow onion diced
- 1 cup frozen peas
- 1 cup ricotta cheese
- ½ cup grated parmesan
- 1 tbsp lemon zest
- ½ cup reserved pasta water
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
- Boil a large pot of salted water and cook pasta until al dente. Drain, but reserve pasta water and set pasta aside.
- In a large skillet, heat a drizzle of olive oil. Add garlic and onion and sauté over medium heat for 1 minute until fragrant.
- Add frozen peas directly to the skillet and stir for 2-3 minutes until bright green and warmed through.
- Lower the heat. Stir in ricotta and the reserved pasta water, mixing until you get a creamy sauce. Season with salt and pepper.
- Add the cooked pasta to the pot. Grate parmesan right on top of the pasta before mixing.. Toss until every bite is coated in creamy ricotta. Add lemon zest. Serve and enjoy!
Notes
For Storing: Store in airtight container in the fridge for 3-4 days.
