Lemon Ricotta Tagliatelle with Peas
Lemon Ricotta Tagliatelle with Peas is a simple yet delicious pasta dish that combines the creamy texture of ricotta cheese, the bright flavor of lemon, and the sweetness of peas. It’s a perfect recipe for a quick dinner or a special occasion, offering a refreshing taste that celebrates the flavors of spring and summer.
Why Make This Recipe
This recipe is ideal for those who want to enjoy a light, flavorful meal without spending hours in the kitchen. It comes together in under 30 minutes, making it perfect for busy weeknights. Plus, it uses fresh ingredients that are easy to find, and it’s a great way to sneak in some vegetables!
How to Make Lemon Ricotta Tagliatelle with Peas
Ingredients:
- 8 oz tagliatelle pasta
- 3/4 cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup green peas (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil or mint, for garnish (optional)
Directions:
- Bring a large pot of salted water to a boil.
- Add tagliatelle and cook according to package directions, adding peas during the last 2 minutes of cooking.
- Drain, reserving 1/2 cup of the pasta water.
- In a large bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan, olive oil, salt, and pepper until smooth.
- Toss the hot pasta and peas with the ricotta mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency.
- Adjust seasoning to taste.
- Serve warm, garnished with fresh herbs and extra Parmesan if desired.
How to Serve Lemon Ricotta Tagliatelle with Peas
Serve this dish warm, either as a main course or a side dish. You can garnish it with additional grated Parmesan cheese and fresh herbs like basil or mint to add extra flavor and color. A side salad or some crusty bread pairs well with it too.
How to Store Lemon Ricotta Tagliatelle with Peas
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or olive oil to loosen the sauce and warm it gently on the stovetop or in the microwave.
Tips to Make Lemon Ricotta Tagliatelle with Peas
- Use fresh peas if you can find them; they add a lovely sweetness.
- Don’t overcook the pasta; it should be al dente for the best texture.
- Feel free to adjust the lemon juice and zest to your taste for a more or less citrusy flavor.
- Add some chili flakes for a bit of heat if you enjoy a spicy kick.
Variation
You can customize this recipe by adding cooked chicken, shrimp, or even other vegetables like asparagus or spinach for extra nutrition and variation.
FAQs
1. Can I use another type of pasta?
Yes, you can substitute tagliatelle with other pasta types, such as fettuccine, linguine, or even penne.
2. Is this dish suitable for vegetarians?
Yes, this dish is vegetarian-friendly since it does not contain any meat.
3. Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce ahead and cook the pasta and peas just before serving for the best texture and flavor.
