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Lemon-Pea Pasta with Ricotta

Name: Lemon-Pea Pasta with Ricotta
Prep time: 15 min
Total time: 25 min
Yield: 4 small dinner portions
Ingredients: 8 oz dry short pasta; 1 cup frozen peas; 3/4 cup ricotta; 2 tbsp bottled lemon juice; 2 tbsp olive oil; 1/4 tsp salt; 1/4 cup reserved pasta cooking water

Suggested ages 9–12 Cook with help: an adult handles heat and sharp tools

4 small dinner portionsActive 15 minTotal 25 min

Ricotta makes a gentle sauce when loosened with a little pasta water. Peas cook in the same pan near the end. The young cook mixes the cool sauce ingredients away from the stove while the adult handles the boiling pot.

Start with the grown-up check

An oval serving dish of short pasta coated in white ricotta sauce and dotted with green peas, seen diagonally close up. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult handles boiling pasta, drains the pan and checks the finished pasta temperature.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult fills a large pan with water and sets the colander in a clear sink; choose a short pasta shape.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookStir ricotta, lemon juice, oil and salt in the mixing bowl.
Grown-upBoil pasta according to its package, adding peas for the last 3 minutes. Reserve at least 1/4 cup cooking water, then drain safely.
Grown-upStir the measured 1/4 cup hot pasta water into the ricotta mixture, add pasta and peas and toss until coated.
Grown-upDivide into bowls and allow to cool a little; check a piece from the center before serving.

The skill you’re learning

Starchy cooking water helps cheese spread across pasta. Add the measured amount first, then judge the sauce rather than guessing from a dry bowl.

Try one change

Use cottage cheese mashed smooth with a fork instead of ricotta, in the same amount.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 2 days. A grown-up reheats only the portion needed to 165°F.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

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Printable ingredients, age and actor-labeled steps for Lemon-Pea Pasta with Ricotta