20-Minute Lemon-Ricotta Spaghetti with Peas and Basil

Name: 20-Minute Lemon-Ricotta Spaghetti with Peas and Basil
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Quick weeknight
Ingredients: 400 g spaghetti; 1 cup whole-milk ricotta; 1 whole lemon, zested and juiced; 0,75 cup parmesan, finely grated; 2 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; 3 cloves garlic cloves, minced; 1,5 cups frozen peas; 0,5 cup fresh basil leaves, torn; 0,5 tsp cracked black pepper

Creamy lemon-ricotta emulsion clings to al dente spaghetti, brightened with sweet peas, fresh basil, and a snowfall of parmesan.

Time: 20 min
Servings: 4
Level: Easy
Calories: 631

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

9 steps · tick them off as you cook

Bring a large pot of well-salted water to a rolling boil and drop in the spaghetti, cooking to 1 minute shy of al dente.
1 minute
Meanwhile, in a wide bowl whisk the ricotta, lemon zest, half the lemon juice, and grated parmesan until smooth and spoon-coating.
Warm the olive oil and butter in a large skillet over medium heat until the butter foams and smells nutty.
Add the minced garlic and sweat for 45 seconds, just until fragrant but not coloured.
Toss in the peas with a splash of pasta water and simmer 2 minutes, until they turn bright green and plump.
2 minutes
Reserve 1 cup of starchy pasta water, then drag the spaghetti directly into the skillet with tongs.
Add the ricotta mixture and 1/2 cup pasta water; toss vigorously off the heat for 1-2 minutes to emulsify into a glossy, creamy sauce, loosening with more water as needed.
1-2 minutes
Taste and adjust with the remaining lemon juice, salt, and cracked black pepper.
Fold in torn basil leaves, plate immediately, and finish with extra parmesan and a drizzle of olive oil.

Chef's tip

Emulsify off the heat — direct flame will break the ricotta into curds. The residual heat plus starchy water is enough to create a velvety sauce that hugs every strand.