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Creamy Lemon Ricotta Pasta with Crispy Prosciutto and Peas

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A quick and easy pasta dish featuring a creamy lemon ricotta sauce, crispy prosciutto, and fresh peas for a perfect balance of freshness and indulgence.

Ingredients

Scale
  • 12 oz (340 g) short pasta (penne, rigatoni, or farfalle)
  • 1 cup (250 g) whole milk ricotta cheese
  • Zest and juice of 1 large lemon
  • 4 oz (115 g) thinly sliced prosciutto, cut into strips
  • 1 cup (150 g) fresh or frozen peas, thawed if frozen
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (50 g) freshly grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup pasta water, then drain pasta and set aside.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add prosciutto strips in a single layer and cook until crispy and slightly browned, about 3-4 minutes, flipping once. Transfer prosciutto to a paper towel-lined plate to drain excess oil.
  3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add peas and cook for 2-3 minutes until tender and bright green. Season lightly with salt and pepper.
  4. In a medium bowl, combine ricotta, lemon zest and juice, and red pepper flakes if using. Add a few tablespoons of reserved pasta water to loosen the mixture until creamy but not runny.
  5. Add drained pasta to the skillet with peas and garlic. Remove from heat, then gently fold in the ricotta-lemon mixture. Add reserved pasta water a splash at a time to achieve desired creaminess and to help the sauce coat every noodle.
  6. Stir in crispy prosciutto, adjusting salt and pepper to taste. Sprinkle with Parmesan cheese if desired. Serve immediately, garnished with extra lemon zest or fresh herbs.

Notes

If the sauce feels too thick, add more reserved pasta water to adjust texture without watering down flavor. Crisp prosciutto separately and add last to maintain crunch. Use fresh lemon juice and zest for best flavor. For vegetarian version, omit prosciutto and add toasted pine nuts or sautéed mushrooms. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, prosciutto pasta, easy pasta recipe, quick dinner, peas pasta, comfort food

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