Lemony Green Pasta with Peas & Ricotta

Name: Lemony Green Pasta with Peas & Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: Fine sea salt; 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works; ¼ cup extra-virgin olive oil; 2 large cloves garlic, smashed and peeled; Zest and juice from 1 medium lemon, preferably organic; ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice; Freshly ground black pepper, to taste; ½ pound (8 ounces) rigatoni or pappardelle or pasta of choice; 2 cups (8 ounces) fresh or frozen peas; ¾ cup (2 ounces) coarsely grated Parmesan cheese; ½ cup or more ricotta cheese, for garnish

Instructions

Prep:15minCook:15min

This lemony green pasta recipe tastes as bright as it looks! It's easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.

Updated at: Fri, 06 Mar 2026 02:37:54 GMT