Lemony Green Pasta with Peas & Ricotta
This lemony green pasta recipe tastes as bright as it looks! It's easy to make with kale, pasta, and peas—they cook in the same pot. Vegetarian.
Updated by Kathryne Taylor on August 30, 2024
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Spring is here! It switched on like a light bulb about a week ago in Kansas City. The daffodils are on their way up, the birds are chirping, and Cookie and I are thrilled. I’m literally humming, “The hills are alive,” on our walks around the neighborhood.
Today, I wanted to share a shockingly green pasta dish with you. It’s easy to make, nourishing and comforting, which is exactly what we need right now. I wouldn’t blame you if you find the color off-putting, but I promise it’s so tasty!
The cool thing about this dish is that we use the same pot of water to cook the kale (including the kale stems), pasta and peas. You’ll need to set a few timers. It’s not complicated, but maybe wait to pour another glass of wine until you’re sitting down to eat.
Once it all comes together, this dish almost tastes like deconstructed ravioli. It’s bright green and punctuated with tender peas and creamy ricotta. Make some for dinner tonight?
Kale Pasta Recipe Notes
I found the base for this recipe in Six Seasons: A New Way with Vegetables by Chef Joshua McFadden, with Martha Holmberg. It’s one of my very favorite cookbooks, and I reach for it all the time. I’m slowly working my way through Joshua’s vegetable techniques (for example, he suggests grilling vegetables without oil—let’s try it and report back).
It’s difficult to capture the true vibrance and silkiness of this fresh sauce in photos. Mine don’t do it justice. I actually skipped over this recipe in the book, but then I saw it again in The New York Times. The technique reminded me somewhat of these spinach-stuffed shells, so I was intrigued. Both recipes briefly cook greens in boiling water before transforming them into something more enticing.
Joshua’s recipe calls for a full pound of kale, and the stems are discarded along the way. My broccoli cheese soup makes use of the broccoli stems, so I thought it might be fun to try including the kale stems. It worked! I just sliced the stems into 1/4-inch pieces and simmered them in a sieve for a few minutes before adding the kale to cook underneath.
The stems account for almost 40 percent of the kale’s weight, so by using them, I was able to make the sauce with half as much kale. You’ll just need one big bundle of it for this recipe.
I added lemon—the more, the better. Lemon juice and zest really liven up the sauce. I also added peas, for some nice texture and even more green goodness. The peas might as well be frozen, unless you come across super fresh peas and make this pasta promptly.
Lastly, I added dollops of ricotta to the finished dish. I’ve knocked ricotta many times before (most ricotta is bland, even my homemade attempt). I recently discovered Organic Valley’s ricotta, however. It’s impressively flavorful and creamy, and I like it. A lot.
Change It Up
This pasta is versatile! Make it as is, or try any of the following adjustments.
- Add a fried egg for additional protein
- Garnish with fresh leafy herbs—dill, parsley and chives are all nice
- Substitute another hardy green for the kale—I’ve read that arugula, chard and collard greens work
You can also easily make this dish dairy free, vegan and/or gluten free. See the recipe notes for details.
Suggested Equipment
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This recipe is easy to make if you have these basic kitchen tools on the ready. Here’s what you’ll need to make it:
- You’ll need a large Dutch oven or stock pot. I used my 5.5-quart Le Creuset for this recipe. I wouldn’t recommend using anything smaller than five quarts.
- You’ll also need a medium or large fine-mesh strainer (AKA sieve). We’re going to use it to keep the kale stems separate from the kale leaves as they cook (since the stems need a few extra minutes to soften). We’ll use it again to cook the peas in the water as the pasta cooks. This OXO sieve is a great size.
- You’ll need heat-safe kitchen tongs to quickly and easily scoop the kale leaves out of the boiling water. These Rösle tongs work like a dream.
- For silky-smooth sauce, you’ll need to use a stand blender. I love my Vitamix. If you’re having trouble blending the sauce, just add spoonfuls of hot pasta water as needed, and don’t stop blending until it’s perfectly smooth.
Craving more comforting pasta dishes? Check these out:
- Baked Ziti with Roasted Vegetables
- The Best Stuffed Shells
- Classic Minestrone Soup or Pasta e Fagioli (Italian Pasta and Beans)
- Hearty Spaghetti with Lentils & Marinara Sauce
- Vegetable Lasagna
Here are a few of my favorite sides for pasta dishes:
- Italian Chopped Salad (or a simplified version of it)
- Parmesan Roasted Broccoli with Balsamic Drizzle
- Quick Collard Greens
- Roasted veggies: Asparagus, Broccoli, Brussels Sprouts or Cauliflower
Lemony Green Pasta with Peas & Ricotta
This lemony green pasta recipe tastes as bright as it looks! It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.
Ingredients
- Fine sea salt
- 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
- ¼ cup extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- Zest and juice from 1 medium lemon, preferably organic
- ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
- Freshly ground black pepper, to taste
- ½ pound (8 ounces) rigatoni or pappardelle or pasta of choice
- 2 cups (8 ounces) fresh or frozen peas
- ¾ cup (2 ounces) coarsely grated Parmesan cheese
- ½ cup or more ricotta cheese, for garnish
Instructions
- Bring a large pot (5-quart capacity or greater) of heavily salted water to boil. Meanwhile, prepare your kale by slicing or stripping the leaves from the stems (save them). Discard the rough bottom of the stems, then slice the stems into pieces about ¼-inch wide. Place the stem pieces in a fine-mesh sieve.
- When the water is boiling, place the sieve in the water, resting the lip against the top of the pot. Cook the stems for 3 minutes, then remove the sieve and add all of the kale leaves to the pot. Put the sieve back in the water on top of the leaves and cook for 5 minutes (do not drain the water).
- Meanwhile, warm the olive oil in a small skillet over medium heat. Add the garlic and cook until the garlic begins to sizzle, then reduce the heat to low. Cook gently, lightly shimmying the pan and turning the garlic every now and then, until the garlic is soften and turning lightly golden, about 5 minutes. Remove the skillet from the heat and pour the contents into a stand blender.
- Add the cooked kale stems to the blender when the time’s up. Use tongs to transfer the kale leaves over to the blender (you actually want to bring some of the water with them). Add most of the zest from the lemon, and 1 tablespoon of the juice. Add ¼ teaspoon salt, the red pepper flakes (if using), plus about 10 twists of freshly ground black pepper.
- Blend until the mixture is completely smooth and silky, adding more spoonfuls of water if necessary to gain traction. Taste, and add more salt, pepper or pepper flakes, and/or another tablespoon of lemon if desired. We want it to taste lemony! Set aside.
- Add the pasta to the boiling water and cook until al dente according to the package directions, stirring often. Place the peas in the sieve and cook them in the water until they’re warmed throughout, about 1 to 2 minutes if fresh, or 2 to 3 minutes if frozen. Set the peas aside.
- Before draining the pasta, scoop out about ½ cup of the pasta cooking water with a heat-safe measuring cup. Drain the pasta, then return it to the pot. Pour in the green sauce, about ¾ of the Parmesan and the peas, and add a small splash of the reserved cooking water (not the end of the world if you forgot it). Stir gently until the pasta is well coated and bright green, adding another splash or two of pasta water to loosen the sauce and make it almost creamy.
- Divide into bowls immediately. Top each with a sprinkle of the remaining Parmesan, a few dollops of ricotta, and a sprinkle of lemon zest and red pepper flakes (both optional). Finish the bowls with a light drizzle of olive oil. Enjoy! Leftovers will keep for up to 2 days in the refrigerator, covered (technically, they’ll last up to 4, but the flavor degrades as time goes on).
Notes
Recipe adapted from Six Seasons by Joshua McFadden with Marcia Holmberg.
*Greens options: I’ve read that you can substitute chard, collard greens, spinach or arugula for the kale. If using spinach or arugula, no need to separate the stems from the leaves—just cook them for 5 minutes like you would the kale leaves. You could also use frozen kale or spinach (8 ounces)—place it in your sieve and run cool water over it until it’s thawed, then rest the sieve in the pasta cooking water until the greens are warmed all the way through.
Change it up: You might enjoy topping your finished pasta with a fried egg, and/or some tender fresh herbs, such as dill, chives or parsley.
Make it dairy free/vegan: Substitute vegan sour cream for the ricotta, and vegan Parmesan for the regular variety (it’s quite salty so just use it as a garnish for the finished dishes).
Make it gluten free: Substitute a sturdy gluten-free pasta, such as a corn and quinoa variety.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This was an easy and delicious recipe. I had it plated, ready to eat and mostly cleaned up within 30 minutes. It’s a great way to use up a bunch of kale or greens without waste. I’ll definitely be saving to make again in the future.
This is delicious – I tried it after seeing it in your list of your favourite recipes from 2020, and you are right, it is lovely and fresh. It also came together very quickly.
I usually steam my kale when making your kale and hemp seed pesto recipe, but don’t use the stems – I may try cooking the stems and adding them to the pesto as well, less food waste is always good.
I’m happy you agree, Brigid! Thank you for your review.
About to make this tonight! However I’m confused about why a sieve is necessary. Doesn’t it make more sense to add the stems first, then add the leaves 3 minutes later? Why are they separated?
Hi! I found it’s easier to transfer and not to get lost in the large pot and remove when needed. Hope that helps!
Updating after I just made this! Flavors are delicious and fresh. Wouldn’t have thought to make a sauce like this! I think the recipe description is a little confusing.
I used a pasta pot with a built-in strainer. Cooked the stems for 3 minutes, then added the leaves and cooked for another 5 minutes. I used the strainer to remove the solids for the blender, but kept the water for the pasta. Next time I’d consider adding an extra clove of garlic.
It did make a lot of sauce. Next time I’ll also double it and freeze half for a really easy weeknight meal in the future.
Thanks for sharing Kate!
You’re welcome! I’m happy you enjoyed it, Kat.
Delicious! Much easier than initial expectation. I started the stems earlier by 3 minutes then added the leafy greens. After removing the pasta used a bit of the pasta water and cooked the peas in that before returning pasta and sauce. Added some chopped roasted walnuts to add texture, may try pine nuts next time.
This is a delightful recipe! It was easy to assemble as I got everything ready in advance and put it all together is a snap! So delicious. My husband said it reminded him of the Andes mountains – swathed in green with snow on top.D
I highly recommend this dish.
Really, really good. And super easy if you have a food processor. I think I ate half a bunch of kale in the form of what tasted like a super decadent pasta. Definitely recommend for a pasta that feels substantial and nutrient dense.
Thank you, Ben!
I absolutely love this pasta! It’s a great way to have pasta and still feel healthy with all the greens. It’s shockingly easy to make for how gourmet it feels. This and the veggie black bean enchiladas are my two favorites!
Those are two great favorites to have, Blair! Thank you for your review.
Just wonderful. We made it with frozen spinach and frozen peas. What a nice green meal to make with our kitchen staples.
I was never a fan of ricotta til I had it on top of toasted banana bread, and then I was hooked.
Also, we loved this pasta. Will definitely make again! I’ll probably try some herbs next time (mint sounds good). We served with fried eggs and it was great.
It’s really a game changer! Fried eggs sounds delicious. Thank you for your review, Bethany!
This was so delicious! I was a little intimidated by the steps, but it really came together quite easily. I added an extra 1-2 T lemon juice to the sauce & it was perfect (red pepper flakes added some zing!)
We served it with some beautiful fresh tomato chunks, tossed with a little balsamic vinegar and olive oil—nice contrast and yummy flavors.
You are my hero!
Thank you for sharing, Marie! I’m glad you loved it.
I’ve been making this sauce without the cheese and peas and using it on noodles, roasted potatoes, tomatoes, and chicken and my 5 year old destroys it. He loves it! We all love it!
That’s great, Laura! I appreciate your review.
Just made this for dinner and it was so good! Came together really easily; it may read as if there are a lot of steps but it was simple. My toddler enjoyed it as well. I used chickpea pasta.
That’s great, Ross! Thank you for sharing.
really good one! i used homegrown swiss chard and peas, no sieve, and skipped the ricotta. delicious, will make it again.
Wow!! Awesome flavor and who knew kale could get so creamy delicious. Thanks for the recipe:).
You’re welcome, Irene!
I just made this, I initially wasn’t so sure about this bright green pasta but dang it’s delicious!
I’m delighted you loved it, Suz! Thank you for your review.
Great recipe, I used less kale because I was serving to my kids and I was unsure of how the kale would taste. Turned out great for a first try. I can’t wait to make it again!
Great to hear, Shradha! I am glad you enjoy it.
I loved this! I love all the recipes I have made from here :) I have never been one to really cook and each time I make something delicious from here I am encouraged to try more. Being able to eat something yummy you made yourself is so rewarding
I made this last night and it was delicious! I used a package of frozen spinach instead of the kale and a package of frozen peas, very easy.
It was a hit with my family.
I’m glad you loved it, Sierra! Thank you for your comment.
This recipe is really easy, not complicated at all. Yes, you have to pay attention to some timings, but I’ve made it a couple drinks (and some other substances) in and had no problem. Even when I’ve had to replace the ricotta because I couldn’t find it, it always turned out amazing. It’s really a simple recipe that is great every time.
I made this tonight. It’s delicious, and beautiful. My daughter liked the texture of the peas in the mix, and I loved the bright, lemony taste, and the fact that, except for the garlic, it’s all prepared in one pot. I will definitely make this again.
Great to hear! I’m glad you loved it.
I just love this recipe so much. I am thrilled every time I make it (and so is my husband).
Wonderful, Annie! Thank you for sharing.
Love , love , love every recipe I have ever tried. Always my go to when I want to make something special!
I found a new favorite recipe! I just shared the recipe with my sisters and mom because I liked it so much. Like some other reviewers said, it sounds a bit complicated, but it’s very simple. I also used spinach instead of kale (I’m not a huge kale fan), and that may have simplified the recipe. When I make this next time (and there will definitely be a next time), I’ll probably add another garlic clove just because I really love garlic.
I’ve been following the blog for 4 years now, and I love everything I’ve ever made. On any given week, I’ll probably make 1-3 Cookie + Kate recipes. Thank you for making healthy, plant-based cooking and easy and delicious.
You’re so kind, Lucy! Thank you for sharing. I’m glad you loved this recipe and shared it with others!
Loved this recipe! I used spinach and gluten-free linguine, and my partner and I instantly decided this’ll be in our regular recipe rotation :)
Soo good! I will absolutely make again
Love to hear that, Heidi! I appreciate your review.
We loved this so much that it’s already become a weekly staple. It tastes like spring sunshine! We served it with a kale salad so made the sauce with raw spinach + all the zest and juice from a big lemon. Served with vegan sour cream, vegan parm and topped with chopped sugar snap peas. Such a joyful dish!
I love that description! Thank you for sharing what you thought, Kelsey. I appreciate your review!
Made this last night, delicious!!!! I didn’t read the recipe ahead of time so missed a few steps and it still came out fabulous. Perfect for spring and summer!
I made this today and everyone loved it! Thank you so much for the recipe. We garnished with fresh mint leaves and some pistachios and they went so well with it.
I’m glad you loved it!
This is delicious and didn’t seem too difficult in my opinion. The peas add such a delicious pop.
Hi Kate,
I love all of your recipes & this one is phenomenal! We actually enjoyed it cold as well. It is bright, sunny & fill of flavor. I know you must be busy with your two dogs & Grace, but I’m really hoping you have a new cookbook in the works!
Thank you, Tricia! I don’t have a cookbook in the works right now, but I am keeping pretty busy. :)
I thought I’d give a response for 2022 :) I don’t have a sieve so I just threw in some stems and chopped up kale into the water and then into my food processor. With lots of lemon, absolutely amazing. I could have eaten it all :)
Made this tonight. Subbed mixture of arugula and Chinese greens. No ricotta so used a soft goat cheese. Delish
We really love this recipe. I’ve made it a handful of times with various greens. It’s basically pantry staples and comes together very quickly. We don’t have a sieve and we just use a slotted spoon to get the stems out. It’s very kid friendly our toddler always asks for more and our 9 year old while commenting on the greenness still eats it.
We aren’t typically vegetarian but we love your recipes as we try and eat less meat.
Thanks again!
You’re welcome April! Thank you for your review.
This was a winner in our house! Takes some time to prepare but worth the effort delivering a bright, healthy, and light but filling dish. I followed the directions as written as well as adding a couple of the other reviewer recommendations. I halved the peas, subbing the other half with asparagus cut on the diagonal, blanched in the sieve after removing the kale stems, and saved until end. I also roasted a pint of grape tomatoes in olive oil, salt and pepper. Dotting them on the top of each plate was a nice addition of color, flavor and texture.
That’s great to hear, Christine! Thank you for sharing how you make this one.
Made this for dinner tonight exactly as written and it was delicious! It came together easily and the combination of the lemon with the greens was tasty. I thought the ricotta really added a lot of creaminess and flavor and balanced it out perfectly!
Great to hear, Corrine! I’m glad you loved it.
Although I like the taste, I would definitely add half the amount of sauce to the pasta. It overwhelms the dish. I would make it again.
“What a great way to eat kale!” – my husband :-)
We really enjoyed this and will definitely be making again. We will probably experiment with different blends of greens as well; could be a good way to use up produce. I would say a VitaMix is key to achieving that pulverized consistency that makes the sauce so nice.
Thank you for sharing, Julie! I appreciate your review.
Made this recipe tonight. It is delicious! My family loved it. Different than a pesto, bright, lots of flavors and textures. Added mint to the sauce before blending, it added a nice sweetness that paired well with the dish.
I’m glad you loved it, Anjali!
This recipe is so, so good. It looks like a lot of work but it’s not so bad! I used Trader Joe’s Chopped Kale (prewashed) and just blanched it all together without separating out the stems. Could probably use the whole 10oz bag and just end up with more sauce! I wanted to add another dimension of flavor, so I roasted some cauliflower and white beans with balsamic vinegar and that works really well on top.
I’m excited you love it, Caroline! Thank you for your review.
This recipe is super easy and quick to follow. It looks more complicated than it actually is. I make it without the stems and ricotta quite often as a week night meal and it is still DELICIOUS.
I’m glad you loved it, Megan!
Soo good!! Totally veganized it and it’s beautiful and now I know how to get my toddler to eat greens! :)
I’m glad it’s a hit!
Ohh yeah. This pasta is so good. All I have to say is TRUST THE PROCESS. I looked at the sauce after blending it and wow it was green! The taste on its own was a little different than I had expected too. But when I put it all together (especially adding the cheeses and extra lemon), party in your mouth! Will definitely be recommending this to others as well as re-making it myself.
One other note – this recipe makes a lot of sauce! Next time I will probably increase the amount of pasta to 3/4 lb to make it stretch further.
A regular in our rotation now, so, so good and simple enough. Love that all that kale basically turns into pesto. Our toddler loves it too. We call it “Grogu Pasta” because it’s the same color as Grogu (aka baby yoda)
This was so good! Super easy to cook the kale in the pasta water and I love that we used all of the kale. Such an easy recipe and so delicious. I will definitely make again!
I love to hear that, Janet! Thank you for your review.
Has anyone had success with freezing the sauce? We love this dish, but I’d like to make the sauce ahead of time and freeze it so we have some healthy meals ready to go in the freezer :)
Love this! I’ve been making it for years and my family from toddlers to adults love.
That’s wonderful! I love it. Thank you for sharing, Mariko.