Pea Ricotta Pasta with Mint (Printable version)

Vibrant pasta blending sweet peas, creamy ricotta, and fresh mint for a light meal.

# Needed ingredients:

→ Pasta

01 - 12 oz short pasta such as penne, fusilli, or orecchiette
02 - Salt for pasta water

→ Vegetables

03 - 1⅔ cups fresh or frozen peas
04 - 2 cloves garlic, finely chopped
05 - Zest of 1 unwaxed lemon

→ Dairy

06 - 1 cup ricotta cheese
07 - ½ cup grated Parmesan cheese, plus extra for serving

→ Herbs and Seasonings

08 - ½ oz fresh mint leaves, finely chopped
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# How to make it:

01 - 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 in a colander.
02 - 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.
03 - Add the peas to the pan and cook for 2 to 3 minutes, slightly longer if using frozen peas, until bright and just tender.
04 - Add the drained pasta to the pan with the peas and toss to combine.
05 - 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.
06 - Season with salt and plenty of black pepper. Divide among plates and sprinkle with the remaining mint and extra Parmesan.

# Expert Suggestions:

01 -
  • Quick and easy to prepare in just 25 minutes.
  • Combines fresh spring peas with creamy ricotta for a luscious texture.
  • Fragrant mint adds a refreshing herbal note.
  • Vegetarian and perfect for a light yet satisfying meal.
02 -
  • Reserve some pasta water to loosen the sauce and achieve a creamy consistency.
  • Use fresh mint for the best flavor impact.
  • If using frozen peas, cook them slightly longer to ensure tenderness.
  • Try adding toasted pine nuts for a delightful crunch.
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