Pea Ricotta Pasta with Mint (Printable)

Light pasta featuring peas, creamy ricotta, fresh mint, and lemon zest in a delicate sauce.

# Ingredient List:

→ 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
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# Steps:

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 bright green and just tender.
04 - Add the drained pasta to the pan with the peas and toss to combine evenly.
05 - 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.
06 - Season with salt and plenty of black pepper. Divide among serving plates and sprinkle with the remaining mint and extra Parmesan cheese.

# Tips from the Pros:

01 -
  • It comes together faster than takeout arrives, perfect for those nights when you need dinner to happen now.
  • The ricotta melts into a silky sauce that feels indulgent without weighing you down.
  • Fresh mint transforms something simple into something that tastes like a restaurant kitchen knows your name.
02 -
  • Don't drain the pasta water until you've reserved it because once it's gone, you can't get that starch back, and it's what makes the sauce cling properly.
  • Ricotta must go in off the heat or it can become grainy and separate, which completely changes the texture from silky to sad.
03 -
  • Keep everything warm and ready before you start combining because this dish comes together quickly and you want heat on your side.
  • The leftover ricotta texture trick: if you find yourself with extra and want to use it tomorrow, store it separately from the pasta because it stays creamier that way.
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