Pea Ricotta Pasta with Mint (Printable)

Creamy ricotta paired with sweet peas and fragrant mint in a light pasta dish.

# Components:

→ 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 - 1 small bunch fresh mint leaves, finely chopped, approximately ½ oz
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# Directions:

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. Add the peas and cook for 2 to 3 minutes, slightly longer if using frozen peas, until bright and just tender.
03 - Add the drained pasta to the pan with the peas. Toss to combine thoroughly.
04 - Remove from 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 evenly.
05 - Season with salt and plenty of freshly ground black pepper. Divide among serving plates and sprinkle with the remaining mint and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in about 25 minutes, so you can have a restaurant-quality dinner on a weeknight without the stress.
  • The mint and lemon keep it so fresh and bright that you'll want to make it again the moment spring arrives.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms this from a pile of ingredients into an actual cohesive dish, so keep it close by before you drain.
  • Ricotta can break or become grainy if you overheat it, so adding it off the heat and stirring gently is absolutely crucial for keeping it creamy and smooth.
03 -
  • Make sure your ricotta is at a decent temperature when you add it—straight from the cold fridge will make it harder to blend smoothly into the sauce, so let it sit out for 10 minutes if you have time.
  • The lemon zest is non-negotiable and should come from an unwaxed lemon if possible because waxed lemons can taste off—a microplane makes this so easy that there's really no excuse to skip it.
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