Pea and Ricotta Pasta

Pea and Ricotta Pasta

Pea and ricotta pasta with crispy parmesan breadcrumbs on a beautiful Bed Threads spread ✨ This pasta is a favourite of mine during spring because it’s fresh, healthy, involves very little chopping and the colour is just soo good.

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  • 400g dried pasta (I like fettuccine, pappardelle, rigatoni, pacote, or large spirals)
  • 300g frozen peas, defrosted
  • 200g ricotta
  • 1 large bunch basil, leaves picked (2 cups)
  • 75ml extra virgin olive oil
  • 1 tsp chilli flakes
  • 2 cloves garlic, finely sliced
  • 50ml lemon juice

For the Parmesan breadcrumbs:

  • 50ml extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 30g Parmesan, finely grated

Serves 3-4


  1. Bring a pot of water to the boil and blanch peas for 30 seconds.
  2. Strain and refresh peas in iced water.
  3. Add peas, ricotta, basil leaves, olive oil, chilli flakes, garlic and lemon juice to a food processor and blitz until finely chopped, with a little texture remaining. Season to taste and set aside.
  4. Cook pasta until al dente in salty water.
  5. Meanwhile, for the breadcrumbs, heat olive oil in a pan and toss through panko and a pinch of salt flakes, stirring often, until golden brown. Transfer to a bowl and stir through Parmesan, season to taste and set aside.
  6. Add pasta and pea mixture to a pan.
  7. Toss to combine, loosening the sauce until it reaches the right consistency with some pasta.
  8. Taste and season.
  9. Spoon into bowls and serve topped with Parmesan breadcrumbs.

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