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Lemon ricotta tortellini with peas in a light creamy sauce

Lemon Ricotta Tortellini with Peas – A Zesty & Light Weeknight Delight

This zesty and light lemon ricotta tortellini with peas is a perfect weeknight meal. It is quick to prepare and bursting with fresh flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Fresh Ricotta Cheese whole milk preferred
  • 1 Lemon zest and juice, large
  • 1.5 cups Frozen Peas
  • 20 ounces Fresh or Frozen Cheese Tortellini
  • 0.5 cup Parmesan Cheese freshly grated, plus more for serving
  • 1 tablespoon Olive Oil
  • 2 Garlic cloves, minced
  • 0.5 teaspoon Salt or to taste
  • 0.25 teaspoon Freshly Ground Black Pepper or to taste
  • 2 tablespoons Fresh Parsley optional, for garnish, chopped

Equipment

  • large pot
  • large skillet or pan
  • large bowl

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil, then cook the tortellini according to package directions, reserving 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat, sauté minced garlic until fragrant, then add frozen peas and cook for 2-3 minutes until tender-crisp.
  3. In a large bowl, combine ricotta cheese, lemon zest, lemon juice, half of the grated Parmesan, salt, and pepper; stir until smooth.
  4. Add the drained tortellini and sautéed peas to the ricotta mixture, then add 1/4 cup of reserved pasta water and toss gently until coated, adding more water if needed for consistency.
  5. Divide the tortellini among bowls, garnish with remaining Parmesan and fresh parsley, and serve immediately.

Notes

For extra brightness, add a sprinkle of red pepper flakes with the garlic. You can also toast some pine nuts and add them for a little crunch.