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.
Servings 4
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.
- 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.
