Pea Ricotta Pasta with Mint (Print version)

Delicate pasta tossed with sweet peas, creamy ricotta, lemon zest, and fresh mint in a light sauce.

# Required ingredients:

→ 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 to serve

→ 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 pasta and cook according to package instructions until al dente. Reserve 1 cup of cooking water, then drain pasta in a colander.
02 - While pasta cooks, heat olive oil in a large pan over medium heat. Add chopped garlic and cook for 1 minute until fragrant.
03 - Add peas to the pan and cook for 2 to 3 minutes, slightly longer if using frozen peas, until bright and just tender.
04 - Add drained pasta to the pan with peas. Toss to combine all ingredients.
05 - Remove from heat. Stir in 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 remaining mint and extra Parmesan.

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means you can make something restaurant-quality on a Tuesday night without the stress.
  • The ricotta doesn't cook into oblivion—it stays creamy and soft, clinging to every piece of pasta like it was meant to be there.
  • Mint is the secret ingredient that makes people ask what you did differently, then feel a little silly when you tell them.
02 -
  • Don't add the ricotta while the pan is still on the heat or it will break and get grainy—let the residual warmth of the pasta do the work instead.
  • The pasta water is not just for thinning; the starch in it is what helps create a silky sauce that clings to the pasta, so don't skip it or use regular water as a substitute.
03 -
  • If you're cooking for someone with dietary restrictions, vegan ricotta and cashew-based Parmesan alternatives work surprisingly well here, and the dish doesn't taste compromised.
  • A handful of baby spinach or peppery arugula tossed in at the end adds another layer of spring flavor, and baby spinach especially wilts beautifully in the residual heat.
Return