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Fresh Spring Pea and Ricotta Pasta with Easy Lemon Brown Butter Sauce

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A quick and easy pasta dish featuring fresh or frozen peas, creamy ricotta, and a bright lemon brown butter sauce. Perfect for a fresh yet indulgent spring meal.

Ingredients

Scale
  • 12 ounces (340 g) pasta (fettuccine or linguine recommended)
  • 1 1/2 cups (225 g) fresh or frozen peas
  • 1 cup (250 g) whole-milk ricotta cheese
  • 6 tablespoons (85 g) unsalted butter
  • Juice and zest of 1 medium lemon (about 2 tablespoons juice and 1 teaspoon zest)
  • 2 cloves garlic, finely minced
  • 2 tablespoons chopped fresh mint or basil
  • 1/2 cup (50 g) freshly grated Parmesan cheese (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook until al dente, about 8–10 minutes depending on the shape. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. In the last 2 minutes of pasta cooking, add 1 1/2 cups (225 g) fresh or frozen peas to the boiling water. Drain pasta and peas together and set aside.
  3. While pasta cooks, melt 6 tablespoons (85 g) unsalted butter in a large skillet over medium heat. Swirl occasionally and watch carefully as the butter foams and then starts to turn golden brown with nutty aromas—about 3–5 minutes. Remove from heat and stir in the zest of 1 lemon (about 1 teaspoon) and 2 minced garlic cloves.
  4. Add the drained pasta and peas back to the skillet with the brown butter sauce. Toss gently to coat. If the mixture feels dry, add reserved pasta water a tablespoon at a time to loosen up the sauce.
  5. Dollop 1 cup (250 g) fresh ricotta over the pasta, then sprinkle 2 tablespoons chopped fresh mint or basil. Gently fold everything together just until combined—don’t overmix or the ricotta will lose its creamy texture.
  6. Taste and add salt and freshly cracked black pepper as needed. Transfer to bowls and finish with a sprinkle of freshly grated Parmesan cheese if desired.

Notes

When browning butter, watch closely to avoid burning. Remove from heat as soon as it turns golden caramel and smells nutty. Add lemon zest and garlic off the heat to keep sauce smooth. Reserve pasta water to loosen sauce if needed. Fold ricotta gently to maintain creamy texture.

Nutrition

Keywords: spring pea pasta, ricotta pasta, lemon brown butter sauce, easy pasta recipe, quick dinner, fresh peas, creamy pasta

Find it online: https://jodierecipes.com/fresh-spring-pea-and-ricotta-pasta-recipe-easy-lemon-brown-butter-sauce/