How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pasta with Ricotta & Peas?

You need 8 ingredients. The key ingredients include: 1/2 pounds Shell Pasta (I Used Tofette), 1 Tablespoon Extra-virgin Olive Oil, Plus More For Drizzling, 1 Tablespoon Butter, 1 cup Fresh Peas, Shelled And Blanched, Or Thawed From Frozen, and more.

Is Pasta with Ricotta & Peas suitable as pasta & noodles?

Yes, Pasta with Ricotta & Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pasta with Ricotta & Peas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Ricotta & Peas Recipe

Name: Pasta with Ricotta & Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Shell Pasta (I Used Tofette); 1 Tablespoon Extra-virgin Olive Oil, Plus More For Drizzling; 1 Tablespoon Butter; 1 cup Fresh Peas, Shelled And Blanched, Or Thawed From Frozen; 1 cup Ricotta Cheese; 1/2 cups Parmigiano Reggiano Cheese, Freshly Grated, Plus More For Serving; 1/2 teaspoons Lemon Zest; 1/2 cups Loosely Packed Parsley, Roughly Chopped

Try this homemade Pasta with Ricotta & Peas recipe the whole family will love. Made with Shell Pasta, Extra-virgin Olive Oil, Butter and Fresh Peas. Eas…

This Pasta with Ricotta & Peas relies on simple, everyday ingredients such as shell pasta (i used tofette), butter, ricotta cheese and lemon zest. It comes together quickly and makes 4 servings, at about 489 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1/2 pounds Shell Pasta (I Used Tofette)
1 Tablespoon Extra-virgin Olive Oil, Plus More For Drizzling
1 Tablespoon Butter
1 cup Fresh Peas, Shelled And Blanched, Or Thawed From Frozen
1 cup Ricotta Cheese
1/2 cups Parmigiano Reggiano Cheese, Freshly Grated, Plus More For Serving
1/2 teaspoons Lemon Zest
1/2 cups Loosely Packed Parsley, Roughly Chopped

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Quick Info

Servings
4 servings
Calories
489 kcal
Category
Pasta & Noodles

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