No ImageLemony Spaghetti with Peas and Ricotta

Did you make it? Rate it!

  1. Becca

    I think I’m just not big on Ricotta, so bland and almost sweet? The lemon was overpowering and the lemon ricotta tasted like a lemon cheesecake. Would have been better with just a little lemon in pea mixture and maybe burrata rather than ricotta – not lemon added to cheese.


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  2. Kim

    This recipe was fantastic. I just made it for my husband and kids who are all super picky eaters and they all loved it. I thought it was light and fresh. I used a protein pasta, but this was delicious. Extremely easy to make for cooks of all skill level.


  3. Ellen

    So easy! There is barely any prep. I bought fresh cavatelli which only takes 2-3 minutes and put fresh peas right in pot to cook with pasta. I also added some grated romano cheese to toasted bread crumbs. I used fresh chives and added them to ricotta, lemon mix. I didn’t have any chicken broth so just added the pasta water and a little extra olive oil. I just couldn’t believe how tasty this was! Thank you!


  4. Sandi

    I really enjoyed this recipe! It is a rainy day so I enjoyed the prep work that it entailed. I actually made fresh Ricotta the day before and it turned out very good, my first time! I prepped things during the day and had a delishous pasta dish by dinner time. It’s a keeper for me on one of those days!


  5. dee

    This is a fantastic recipe! I didn’t have spring onions, and just substituted sweet onions + chives. It hits all the good points, great flavors, textures. The toasted panko really makes the difference. Thanks so much Sally!

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