This gorgeous ricotta, pea and lemon pasta dish is a dreamy, speedy meal. With a creamy ricotta sauce, pops of peas and asparagus, zesty lemon and fresh mint to finish. It’s a uplifting alternative to tomato-based sauces.

The recipe was a happy accidental creation one lunchtime, with my 2 year old “helping” me. And me on a mission to use up some bits in the fridge. The resulting dish was simply sensational and the perfect summery bowlful of pasta.

I have coeliac disease so use gluten free pasta for this recipe, however if you don’t need to eat gluten free simply switch in regular pasta.

Which Pasta Should I Use?

The Tesco gluten free fusilli was our pasta of choice, it’s cheap and works nicely, but any gluten free pasta variety will do. I’d perhaps steer clear of penne, as it’s not the best with creamy sauces, but other shapes, spaghetti and tagliatelle would be ideal.

Ricotta, Pea & Lemon Pasta Recipe

This recipe serves two but can be easily adapted to feed more, simply double or triple the quantities depending on how many mouths you have to feed. You can also be flexible with the vegetables used – asparagus can be replaced with extra peas if it’s out of season.

Any questions while you are making it, please do message me on social media (@myglutenfreeguide) or email me at

If you enjoy this ricotta, pea & lemon pasta recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Thanks so much! Laura xxx

Ricotta, Pea & Lemon Pasta (GF)
Yield: Serves 2

Ricotta, Pea & Lemon Pasta (GF)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

A light and vibrant pasta dish, with cremay ricotta sauce, pops of peas and asparagus, lemon zest and fresh mint.


  • 1 shallot
  • 1 large leek
  • Knob of butter (15g) and 1 tsp olive oil
  • Half a chicken stock cube
  • 100ml white wine
  • 200g asparagus
  • 150g frozen petit pois
  • 1 clove garlic
  • 100ml double cream
  • 125g ricotta
  • Zest of 1 lemon
  • To serve: fresh mint leaves, 150g pasta (or your preferred serving for 2 people)


  1. Finely dice the shallot. Slice the leek in half lengthways and slice thinly into half rounds. Add both to a frying pan with a knob of butter and dash of olive oil, cook until softened.
  2. Add a minced clove of garlic and cook for a further minute. [And meanwhile, start cooking your pasta per the packet instructions, enough for 2 people]
  3. Add 100ml white wine and half a crumbled chicken stock cube to the frying pan, simmer until the liquid has reduced.
  4. Chop the asparagus into small pieces and add to the pan along with the frozen petit pois. Saute for about 5 minutes until the peas and asparagus are almost cooked.
  5. Turn the heat down and add 100ml double cream, 125g ricotta cheese, zest of 1 lemon, and salt and pepper. Stir until smooth.
  6. Drain the cooked pasta, give it a rinse in fresh water to get rid of any excess starch, and add to the pan. Stir through to coat the pasta in the sauce.
  7. Serve in bowls with roughly chopped fresh mint on top. Delish! 

I hope you love this ricotta, pea and lemon pasta dish as much as Sebi and I do! For more speedy dinner ideas, why not try some of my other recipes. You’ll find over 200 recipes on this website, but here are a few particular ones i think you will love:

Enjoy! Laura xxx