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Creamy Lemon Ricotta Pasta with Peas and Prosciutto

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A quick and easy creamy lemon ricotta pasta featuring peas and prosciutto, perfect for a comforting yet bright dinner ready in under 30 minutes.

Ingredients

Scale
  • 12 oz (340 g) pasta (penne or farfalle recommended)
  • 1 cup (250 g) whole milk ricotta cheese
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup (150 g) frozen peas, thawed
  • 4 oz (115 g) prosciutto, thinly sliced and roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Handful of fresh basil or parsley, chopped (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts of water). Add 12 oz pasta and cook according to package instructions until al dente, usually 9-11 minutes. Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Add 4 oz chopped prosciutto to the skillet. Cook for 2-3 minutes, stirring occasionally, until it starts to crisp and release its savory aroma.
  4. Stir in 1 cup thawed peas and cook for another 1-2 minutes until warmed through and bright green.
  5. Reduce heat to low and add the drained pasta to the skillet. Toss gently to combine with prosciutto and peas.
  6. Remove skillet from heat and stir in 1 cup ricotta cheese, lemon zest, and 2 tablespoons fresh lemon juice. Gradually add ½ cup reserved pasta water to loosen the sauce until creamy but not watery.
  7. Mix in ½ cup grated Parmesan cheese. Season with salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
  8. Finish with chopped fresh basil or parsley if desired. Serve immediately while warm, garnished with extra Parmesan.

Notes

Add ricotta off the heat to keep it silky and prevent curdling. Reserve pasta water to loosen the sauce as needed. Avoid overcooking pasta; al dente is best. Fresh lemon juice and zest provide the best flavor. Prosciutto should be crisped for texture and flavor contrast. For dairy-free or gluten-free adaptations, use appropriate substitutes.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, peas, prosciutto, quick dinner, easy pasta recipe, weeknight meal

Find it online: https://bitefuljoy.com/creamy-lemon-ricotta-pasta-with-peas-and-prosciutto-easy-recipe-for-perfect-dinner/