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Gemelli and Peas with Lemon, Herbs and Ricotta

Gemelli and Peas with Lemon, Herbs and Ricotta

By Rose HattabaughOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes

Citrusy and herbaceous, this easy, spring-inspired meal features garlic, peas and plenty of lemon, both zest and juice. We heat the thawed frozen peas by putting them in a colander and draining the cooked pasta over them. To create an extra-starchy liquid, ideal for thickening the sauce and giving it an especially silky texture, we cook the pasta in just 3 quarts of water. A few handfuls of fresh, fragrant herbs complete the vibrant dish, which is topped with soft, sweet whole-milk ricotta.

Ingredients
  • 1 ½

    cups frozen peas, thawed

  • 1

    pound gemelli OR casarecce OR penne

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 3

    medium garlic cloves, minced

  • 2

    cups lightly packed fresh dill OR flat-leaf parsley OR mint OR a combination, chopped

  • 1

    tablespoon grated lemon zest, plus 3 tablespoons lemon juice, plus lemon wedges to serve

  • 1

    cup whole-milk ricotta cheese

Step 1

Put the peas in a colander and set the colander in the sink. In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about 1½ cups of the cooking water, then drain the pasta over the peas; set aside.

Step 2

In the same pot, over medium, combine the oil and garlic; cook, stirring, until the garlic is lightly browned, 1 to 2 minutes. Add the pasta-pea mixture and 1 cup of the reserved cooking water. Cook, stirring, until the pasta is lightly sauced, about 2 minutes; add more reserved water as needed if the mixture looks thick and dry. Add the dill and lemon zest and juice; toss. Off heat, taste and season with salt and pepper. Serve dolloped with the ricotta, drizzled with additional oil and with lemon wedges on the side.