Pea Ricotta Pasta with Mint (Printable Version)

Light pasta blending peas, ricotta, mint, lemon zest, and Parmesan for a creamy, fresh dish.

# What You'll Need:

→ Pasta

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

→ Vegetables

03 - 1 2/3 cups fresh or frozen peas
04 - 2 cloves garlic, finely chopped
05 - Zest of 1 unwaxed lemon

→ Dairy

06 - 1 cup ricotta cheese
07 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Herbs and Seasonings

08 - 1 small bunch fresh mint leaves, finely chopped, approximately 1/2 oz
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 chopped 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 they are bright in color and just tender.
04 - Add the drained pasta to the pan with the peas and toss to combine evenly.
05 - Remove the pan 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 evenly coats the pasta.
06 - Season with salt and plenty of black pepper. Divide among serving plates and sprinkle with the remaining mint and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together faster than you can boil water, perfect for those nights when hunger sneaks up on you.
  • The mint and lemon combination feels like spring in a bowl, brightening even the gloomiest day.
  • Ricotta melts into a creamy sauce without any cream—it's secretly elegant and honestly simple.
02 -
  • Don't drain the pasta water before you need it—that starch is the secret to a sauce that clings instead of pooling at the bottom.
  • Ricotta off heat is crucial; add it after the pan leaves the flame so it stays creamy instead of breaking into grainy bits.
03 -
  • Save that pasta water like it's precious—a cup is your insurance policy against a dry dish, and you can always add more than you think you'll need.
  • Taste as you go; the pasta water carries salt, so go easy with it until you've tasted the final dish.
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