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Playing How to Make Pasta with Peas, Lemon-Ricotta and Pistachio | Rachael Ray

"This is a fabulous pasta," says Rach. "Very simple, with peas and lemon-ricotta. Delicious!" She and John are celebrating the start of the weekend with that and the John's Spring Forward Vodka Cocktail he made to go with the dish. It's also light and a little too easy to drink! Happy Friday! 

For another of Rach's lovely pastas perfect for this time of year, check out her Tagliatelle with Ground Meat Ragu and Peas.  


  • 2 tablespoons EVOO
  • 4 tablespoons salted butter
  • 4 cloves garlic, grated or pasted
  • 1 cup fresh ricotta cheese
  • 1/3 cup cream
  • Zest of 1 lemon, plus 2 teaspoons juice
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh thyme, chopped
  • ¼ cup finely chopped flat parsley
  • Salt and white pepper or fine black pepper
  • 1 pound reginette, orecchiette or shell pasta
  • 1 cup fresh peas
  • 1/3 cup grated Parmigiano-Reggiano
  • ¾ cup pistachios, toasted and chopped
  • Pea tendrils, for garnish, optional


Serves: 4


Heat a large pot of water to a boil for pasta.

Rachael Ray 8-Quart Oval Covered Pasta Pot with Pour Spout

Rachael Ray 8-Quart Oval Covered Pasta Pot with Pour Spout

Rachael Ray

In a small pot, warm EVOO over low heat and melt butter into it. Add garlic and swirl a couple of minutes until fragrant. 

In a large glass or nonreactive bowl, whisk up ricotta, cream, zest, lemon juice, mint, thyme and half of the parsley. Season with salt and pepper or white pepper.  

Season boiling water with salt and cook pasta 1 minute less than package directions, about 7 to 8 minutes, depending on the cut you choose. Add peas to the pasta after 3 minutes. Reserve about ½ cup of boiling water, drain pasta and peas, then add hot water to ricotta mixture. Whisk in the EVOO-garlic butter, add drained pasta and peas and combine. Top pasta with chopped pistachios, remaining parsley and pea tendrils (if using).