This Spring Pasta with Ricotta and Baby Peas is a vibrant, creamy dish that is quick to prepare and bursting with fresh flavors. Perfect for any spring dinner or when you're craving something simple, satisfying, and full of wholesome ingredients.
Frankly, lemon and ricotta are a fabulous combo, so I have another classic pasta combo you may like Creamy Lemon Ricotta Pasta with Spinach. Or how about Fresh Pea Orecchiette with Shitake Mushrooms (coming soon!)
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YOU WILL LOVE THIS CREAMY LEMON ORZO WITH PEAS RECIPE
This Creamy Lemon Orzo with Peas Recipe comes together in under 30 minutes, making it ideal for busy weeknights or weekend meals. With a rich ricotta-based sauce, fresh peas, and a hint of lemon, it’s a dish that’s both comforting and refreshing, offering a burst of springtime goodness in every bite.
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- YOU WILL LOVE THIS CREAMY LEMON ORZO WITH PEAS RECIPE
- INGREDIENTS FOR SPRING PASTA WITH RICOTTA AND BABY PEAS
- HOW TO MAKE SPRING PASTA WITH RICOTTA AND BABY PEAS
- WHAT TIME OF YEAR CAN I GET FRESH PEAS?
- HONORING OUR FARMERS: CELEBRATING THE SOURCES OF OUR FOOD
- EQUIPMENT NEEDED
- Lemon Ricotta Orzo with Baby Peas
- DIET CATEGORIES
INGREDIENTS FOR SPRING PASTA WITH RICOTTA AND BABY PEAS
- Orzo: A small, rice-shaped pasta that cooks quickly and provides the perfect base for a creamy sauce, offering a satisfying texture that pairs wonderfully with the ricotta and peas.
- Fresh (or frozen) Baby Peas: When in season, fresh peas are incredibly sweet, tender, and vibrant, adding a crisp, garden-fresh bite to the dish. If fresh peas aren't available, frozen baby peas make a perfectly lovely alternative, still offering great flavor and texture.
- Butter: Adds richness and depth to the sauce, creating a silky smooth texture that perfectly complements the tangy lemon and creamy ricotta.
- Whole Milk Ricotta Cheese: A key component that makes the sauce rich, creamy, and slightly tangy. It gives this dish its luxurious texture, making every bite feel indulgent.
- Garlic: Adds a subtle savory depth to the sauce, enhancing the overall flavor profile with a gentle, aromatic punch.
- Lemon Zest and Juice: The lemon brings a refreshing citrus note to balance the richness of the sauce, giving the dish a bright, fresh flavor that’s perfect for spring.
- Parmesan Cheese: A hard, salty cheese that elevates the dish with its umami richness. It melts perfectly into the sauce, adding a savory, nutty depth.
- Salt and Black Pepper: Essential for seasoning the dish, they bring out the flavors of all the ingredients and help to balance the creamy, rich sauce.
- Fresh Mint or Parsley: A sprinkle of fresh herbs at the end adds a refreshing, herbaceous note and a vibrant pop of color, completing the dish beautifully.
HOW TO MAKE SPRING PASTA WITH RICOTTA AND BABY PEAS
- Cook the orzo and peas:
Cook the orzo according to the package instructions. When done, reserve 1 cup of pasta water and drain the rest. For the peas, remove them from their pods (this is called husking) and blanch them by boiling them for 2-3 minutes until they are tender but still have a firm texture and vibrant green color. Drain the peas and set them aside. - Make the sauce:
In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the ricotta, salt, pepper, lemon zest, lemon juice, and Parmesan. Whisk everything together until smooth. Gradually add the reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. If you like it extra creamy, feel free to stir in a bit more Parmesan. - Combine and serve:
Add the cooked orzo and peas to the pot with the sauce. Stir everything gently until it’s well combined and heated through. Serve warm, topped with extra Parmesan and a sprinkle of fresh chopped parsley or mint.
WHAT TIME OF YEAR CAN I GET FRESH PEAS?
Peas are typically harvested in the spring and early summer. In cooler climates, peas thrive in the spring, as they prefer cooler temperatures and can handle light frosts. After the peak harvest season, peas tend to mature quickly, so they are often harvested while still tender.
The exact timing can vary depending on the climate and region, but in general:
- May to June: Fresh peas (such as garden peas or English peas) are usually harvested from late spring to early summer, around May to June in most temperate regions.
- Snap peas and snow peas are harvested a bit earlier, typically from April to June.
If you're in a region with longer growing seasons or milder winters, peas can sometimes be grown in both spring and fall.
In Utah, where I live, peas are usually available in June. The state's climate, with long, sunny days and cool nights, is ideal for cultivating a bountiful crop of these delicious legumes. Different pea varieties can be grown in Utah, including garden peas, dry peas, and snow peas, and because they have a relatively quick growing period, they’re ready to be harvested by early summer.
Fresh Seasonal Peas from Utah’s Tagge Famous Fruit and Veggie Farm
HONORING OUR FARMERS: CELEBRATING THE SOURCES OF OUR FOOD
TODAY’S FEATURED FARM HIGHLIGHT: Durst Organic Growers – California
Located in California, Durst Organic Growers cultivates a variety of peas, including sugar snap, snow, and English peas. They emphasize sustainable farming practices and offer their produce through local markets and stores.
EQUIPMENT NEEDED
- Large pot for cooking orzo and peas
- Strainer or colander to drain the orzo and peas
- Large skillet or saucepan for making the sauce
- Whisk or wooden spoon for mixing the sauce
- Measuring spoons and cups for accuracy
- Knife and cutting board for garlic and herbs
Lemon Ricotta Orzo with Baby Peas
Ingredients
- 16 oz Orzo (450 g)
- 2 cups frozen baby peas (280 g)
- 2 tablespoon Butter (28 g)
- 15 oz Whole milk ricotta cheese (425 g)
- ½ cup Reserved pasta water (120 ml)
- 2 cloves Garlic minced (about 2 tsp)
- 1 large Lemon Zest and juice of
- ½ cup Parmesan cheese (50 g), freshly grated
- 1 teaspoon salt sea salt, or kosher
- ½ teaspoon Black pepper (50 g)
- 2 tablespoon fresh mint or parsley, chopped for garnish
Instructions
- Cook the orzo and peas: Cook the orzo according to the package instructions. When done, reserve 1 cup of pasta water and drain the rest. For the peas, remove them from their pods (this is called husking) and blanch them by boiling them for 2-3 minutes until they are tender but still have a firm texture and vibrant green color. Drain the peas and set them aside.
- Make the sauce: In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the ricotta, salt, pepper, lemon zest, lemon juice, and Parmesan. Whisk everything together until smooth. Gradually add the reserved pasta water, a little at a time, until the sauce reaches a creamy consistency. If you like it extra creamy, feel free to stir in a bit more Parmesan.
- Combine and serve: Add the cooked orzo and peas to the pot with the sauce. Stir everything gently until it’s well combined and heated through. Serve warm, topped with extra Parmesan and a sprinkle of fresh chopped parsley or mint.
Notes
- For Extra Creaminess: Choose a ricotta with added cream, or stir in ¼ cup of cream at the end for an extra-rich, velvety texture.
- Enjoy Year-Round: If fresh peas aren’t in season, frozen peas from the store work just as well.
Nutrition
DIET CATEGORIES
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes — the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
- EF (Egg-Free): Yes, this recipe does not include any eggs.
- NF (Nut-Free): Yes, this recipe does not contain any nuts.
- SF (Sugar-Free): Yes, this recipe does not include any added sugars.
- VE (Vegetarian): Yes, this recipe is vegetarian as it contains no meat.
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