Rigatoni with Ricotta & Peas
Serves: 4
Prep:
Cook:
Total:
Creamy, bright, and weeknight-fast — this rigatoni folds silky ricotta and sweet peas into garlicky olive oil with a kiss of lemon. Toss, finish with Parmesan, and dinner is done.
Ingredients
- 12 oz (340 g) rigatoni
- 1 cup whole-milk ricotta
- 1 cup peas (fresh or thawed frozen)
- 2 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon (plus wedges to serve)
- ¼ tsp red pepper flakes (optional)
- ½ cup reserved pasta water, as needed
- ½ cup finely grated Parmesan, plus extra to finish
- Kosher salt & freshly ground black pepper
Directions
- Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Scoop out 1 cup pasta water; drain.
- Meanwhile, warm olive oil in a large skillet over medium. Add garlic (and red pepper flakes if using); cook 30–45 seconds until fragrant.
- Add peas and a splash of pasta water; cook 1–2 min. Stir in lemon zest.
- Add rigatoni to the skillet with ricotta and half the Parmesan. Toss, loosening with pasta water until glossy and creamy.
- Season generously with salt and pepper. Serve hot with remaining Parmesan and lemon wedges.
Chef’s Notes
- Swap ricotta for mascarpone for extra richness.
- Add crispy pancetta or prosciutto for a salty crunch.
- Starchy pasta water is the secret to a silky sauce—add a little at a time.
