Want a pasta dish that’s creamy, filling, and absolutely delicious? Try some pasta with ricotta and peas. This easy-to-make pasta is made with whole milk ricotta, frozen peas, fresh basil, and parsley. Topped with toasted breadcrumbs and pecorino romano cheese for an extra bit of flavor, this pasta dish will be sure to please even the pickiest eater in your family. So gather up your ingredients and get ready to make this yummy pasta dinner!
Why this ricotta pea pasta is the best!
I’m sure you noticed at this point that I LOVE pasta. It’s one of my favorite meals to make. It’s super easy to make, and the great thing about pasta is that it’s like a blank canvas. You can get creative and add different ingredients to make a pasta dish that’s unique and delicious.
But pasta with ricotta and peas is by far the best pasta I’ve ever made!
The creamy ricotta pasta sauce is out of this world, and the peas add a delicious crunch. Plus, toasted breadcrumbs and pecorino romano cheese give it the perfect amount of flavor. The bright green color (thanks to the fresh herbs) certainly makes this rigatoni pasta look as good as it tastes!
Kitchen equipment needed
To make this delicious pasta recipe, you will need:
- Large pot
- Food processor
- Large skillet
- Ladle
- Serving dish
Note: Check out the recipe card below for a full list of ingredients and instructions on how to make this ricotta and pea rigatoni.
Cooking tips:
When it comes to making a ricotta pea pasta, I have been able to perfect my recipe over time. Here are some tips I have learned along the way:
- Salt that water. Be sure to cook your pasta in plenty of salted boiling water – this will give it the best texture.
- Be careful not to overcook your pasta! When al dente, remove from heat and drain in a colander.
- The type of pasta you choose is important! Rigatoni pasta works best for this recipe as it can hold more sauce and flavor.
- Save some of the leftover pasta water. This pasta water is incredibly useful for thinning out a sauce or adding more moisture to your pasta if needed. You’ll need a few ladles to add to the ricotta sauce.
- Want to make that sauce extra creamy? Use whole milk ricotta cheese and fresh pecorino romano.
- Use fresh basil and parsley. It adds a nice bite of freshness and herby flavor.
- Toast those breadcrumbs! Toast your breadcrumbs in a little butter in a skillet until golden brown to add some extra flavor and crunch to your pasta dish.
I hope you enjoy this rigatoni pasta recipe! If you love this recipe and want to learn how to make other fun recipes, follow me on TikTok and save some of my cooking videos.
Check out these other pasta recipes:
- Baked Spicy Vodka Pasta With Parsley Pesto
- Spicy Creamy Ditalini
- Ricotta Orecchiette with Chickpeas
- Herby Spaghetti with Anchovy Butter
- Creamy Broccoli Rigatoni with Crispy Pecorino Chicken
Creamy Rigatoni Pasta With Ricotta and Peas
Equipment
- Large pot
- Food processor
- Large skillet
- Ladle
- Serving dish
Ingredients
- ¾ cup whole milk ricotta
- ¾ cup frozen peas thawed
- ½ cup fresh basil leaves
- ¼ cup fresh parsley leaves
- 1 pound rigatoni
- 2 Tbsp olive oil plus more for serving
- 4-5 garlic cloves thinly sliced
- 1 cup grated pecorino romano
- ⅓ cup panko breadcrumb toasted in butter*
- 1 lemon zested
- Kosher salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- While water comes to a boil, in a food processor, blend ricotta, peas, basil, and parsley until smooth. Set aside.
- Once boiling, season pasta water generously with salt. Add pasta to water and cook until al dente.
- While pasta is cooking, add olive oil to a large skillet over medium heat.
- Add in garlic, and cook, stirring, until golden brown. Add in a ladle full of pasta water to stop garlic from becoming too brown. Reduce heat to medium low.
- Once pasta is al dente, add into the skillet with garlic. Add pea ricotta mixture, along with pecorino, and stir until pasta is coated. Pour in ladles of the pasta water to create a silky saucy consistency. You may need quite a few ladles as the ricotta mixture can be thick!.
- Add a drizzle of olive oil and season with salt and pepper. I like to add a generous amount of pepper! Mix to combine.
- Ladle in more pasta water if the sauce becomes too thick.
- Transfer pasta to a serving dish, and top with panko, lemon zest, black pepper and a drizzle of olive oil, if desired.
