Pea Ricotta Pasta with Mint

Celebrate the flavors of spring with this Pea and Ricotta Pasta with Mint, a bright and creamy vegetarian dish that’s as fresh as the season itself. Sweet peas meet smooth ricotta and aromatic mint to create a perfect balance of taste and texture. Ready in just 25 minutes, it’s an ideal choice for a light lunch or a satisfying dinner that brings a touch of Italian charm to your table.

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This pasta dish shines with its simplicity and freshness. The lemon zest brightens the creamy sauce, while freshly ground black pepper adds just the right amount of spice. Whether served warm for dinner or as a delightful lunch, its vibrant colors and clean flavors make it a seasonal favorite.

Ingredients

• 350 g (12 oz) short pasta (such as penne, fusilli, or orecchiette)
• Salt, for pasta water
• 250 g (1 2/3 cups) fresh or frozen peas
• 2 cloves garlic, finely chopped
• Zest of 1 unwaxed lemon
• 250 g (1 cup) ricotta cheese
• 50 g (1/2 cup) grated Parmesan cheese, plus extra to serve
• 1 small bunch fresh mint leaves, finely chopped (about 15 g)
• 2 tbsp extra-virgin olive oil
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.

2. While the pasta cooks, heat the olive oil in a large pan over medium heat.

Add the garlic and cook for 1 minute until fragrant.

3. Add the peas and cook for 2–3 minutes (slightly longer if using frozen peas), until bright and just tender.

4. Add the drained pasta to the pan with the peas.

Toss to combine.

5. Remove from the heat.

Stir in the ricotta, lemon zest, Parmesan, and half of the chopped mint. Add enough reserved pasta water to create a creamy sauce that coats the pasta.

6. Season with salt and plenty of black pepper.

Divide among plates and sprinkle with the remaining mint and extra Parmesan.

Zusatztipps für die Zubereitung

Für noch mehr Frische können Sie eine Handvoll Babyspinat oder Rucola zusammen mit den Erbsen hinzufügen. Das verleiht dem Gericht eine zusätzliche grüne Note und macht es noch gesünder.

Varianten und Anpassungen

Wer eine vegane Variante bevorzugt, kann Ricotta und Parmesan durch pflanzliche Alternativen ersetzen. Für glutenfreie Ernährung eignet sich glutenfreie Pasta perfekt.

Serviervorschläge

Dieses Gericht passt wunderbar zu einem knackigen Sauvignon Blanc oder einem leichten Pinot Grigio, die die frischen Aromen bestens ergänzen.

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With simple ingredients and easy steps, this Pea and Ricotta Pasta with Mint elevates everyday cooking into a celebration of spring’s best tastes. Enjoy the fresh, creamy, and vibrant flavors all year round by making it a regular part of your meal rotation.

Recipe FAQs

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or orecchiette hold the creamy sauce well and complement the peas and ricotta beautifully.

→ Can I use frozen peas?

Yes, frozen peas work great. Just cook them slightly longer until tender and bright green.

→ How can I make the dish creamier?

Reserving some pasta cooking water and stirring it in with the ricotta helps create a luscious, smooth sauce.

→ What herbs enhance this dish?

Fresh mint is key for its refreshing aroma, but you can add basil or parsley for variation.

→ Are there good pairing options?

This dish pairs well with crisp white wines like Sauvignon Blanc or Pinot Grigio, complementing the fresh flavors.