This bright and fresh lemon ricotta pasta has a creamy sauce, bits of salty prosciutto and fresh, green pea shoots.
I am a big fan of lemon pasta! This version brings ricotta to the game. I love the way ricotta brings both moisture and cheese flavour to the dish. And so easily, too.
This Lemon Ricotta Pasta is one of my favourites. It combines the ricotta with lemon (both juice and zest) for a great fresh flavour. Add in the salty prosciutto and the fresh taste of pea shoots and it’s my idea of pasta perfection.
And best of all? This pasta dish is on the table in less than 30 minutes!
Cook’s Notes for Lemon Ricotta Pasta with Prosciutto and Pea Shoots
If you’d like to up the veggie quotient of this dish, stir in a cup of cooked green peas.
No access to pea shoots? Substitute watercress, or try some baby greens, such as baby spinach or baby arugula.
If you have a source for Speck, it is a nice alternative to prosciutto in this dish. I love the flavour of Speck. It’s essentially prosciutto-ish, but it’s smoked, instead of air-dried. You’ll usually find it in the store in the same place you find prosciutto.
Pea Shoots or Pea Sprouts? When it comes to eating them, it really doesn’t matter if they’re labelled shoots or sprouts. The difference usually refers to how and how long they were grown.
More Lemon Pasta Recipes You Might Like …
Lemon Ricotta Pasta with Prosciutto and Pea Shoots
Ingredients
- 9 oz pappardelle pasta or other long pasta
- 1/2 cup green onion diced
- 1 1/2 cups ricotta
- 1 1/2 tsp salt
- 2 Tbsp lemon zest
- 1/3 cup fresh lemon juice about 2 large lemons
- 2 Tbsp butter
- 4 slices prosciutto torn into thin pieces
- 1/4 cup parsley chopped
For garnish:
- Reserved green onion
- Handful pea shoots
- Parmesan cheese
Instructions
- Boil pasta in salted water according to package directions, RESERVING 1 CUP OF THE PASTA BOILING WATER before draining.
- In a small bowl, stir together the ricotta, salt, pepper, lemon zest and lemon juice. Set aside.
- Melt the butter in a skillet over medium heat. Add about 2/3 of the green onion and cook, stirring, for about 1 minute. Add the ricotta mixture and stir to combine. Turn off heat until pasta is ready.
- When pasta is cooked and drained, add to skillet with ricotta. Heat over medium heat, tossing, and adding some of the reserved pasta water as needed, to loosen the sauce, until warmed. Add prosciutto and parsley. Toss to combine.
- Serve garnished with pea shoots, reserved green onion and a shaving of Parmesan cheese, if desired.
Notes
Nutrition
Allyson says
Made this last night for company & none of us can stop talking about it. It was fabulous! Another winner, Jennifer. Thanks for making these amazing dishes so accessible.
Cheers!
Jennifer says
So glad Allyson :) Thanks!
Laura | Tutti Dolci says
I love these spring flavors, such a perfect pasta dish!
Jennifer says
Thanks Laura :)
Chris Scheuer says
My mouth is watering, just thinking about this wonderful dish. I’m quite certain if it was set in front of me, I would be drooling all over the place.
Jennifer says
Thanks Chris :)
Mary Ann | The Beach House Kitchen says
Loving this light spring dish Jennifer. Love that you’ve used pappardelle and added some prosciutto!
Jennifer says
Thanks Mary Ann! I love pappardelle. So good for grabbing the sauce :)
sue | theviewfromgreatisland says
Lemon pasta is a favorite in our house, we just made lemony cream pasta with peas, now I need to make it again with those fresh shoots and prosciutto!
Jennifer says
Thanks Sue and yes, it’s such an easy and delicious dish. And lemon pasta is a favourite here, too!
Milena says
The freshest of the fresh! I cannot even begin to tell you how much I love this idea for pasta topping. And the choice of pappardelle is calling me, wider bands to mop up the deliciousness. Ricotta is one of my weaknesses. Incredible! Pinned and so making it.
Jennifer says
Thanks Milena :) I love ricotta pasta sauce and with the lemon, it’s just so fresh!
Cheyanne @ No Spoon Necessary says
I absolutely LOVE lemon pasta, and this one is just packed with yum! The prosciutto and pea shoots are brilliant additions, my friend! Perfect for spring! Cheers!
Jennifer says
Thanks Cheyanne, all my favourite things in one dish ;)
annie@ciaochowbambina says
WOWOWOW! This is a winning recipe in my book! (In any book, for that matter!) I am imagining tasting it, right now!
Jennifer says
Thanks Annie :)
Tricia @ Saving Room for Dessert says
What a terrific pasta dish! Such great flavors and pretty too. Love the pea shoots. I need to try and grow them again – they’re just great in all kinds of recipes. Hope you have a beautiful warm spring weekend Jennifer
Jennifer says
Thanks Tricia! I’ve never tried growing my own, but I should do that, since I love to have them around :)