Lemon Ricotta Orzo with Baby Peas

Micrograter next to a hunk of parmesan cheese with a large salad bowl of lemon ricotta orzo salad with baby peas.

Lemon Ricotta Orzo with Baby Peas

A bright, creamy, and comforting pasta dish that comes together in under 30 minutes. Perfect for spring or anytime you need something simple and satisfying.

Course Main Course

Cuisine American, Italian

Keyword Creamy Lemon Orzo with Peas Recipe, Spring Pasta with Ricotta and Baby Peas

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 776kcal

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.
16 oz Orzo, 2 cups frozen baby peas
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.
2 Tbsp Butter, 15 oz Whole milk ricotta cheese, 2 cloves Garlic , 1 large Lemon, ½ cup Parmesan cheese, 1 tsp salt, ½ tsp Black pepper, ½ cup Reserved pasta water
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.
2 tbsp fresh 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.

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