Pea Ricotta Pasta with Mint (Printable)

Light pasta tossed with peas, ricotta, lemon zest, and fragrant mint for a bright, fresh meal.

# 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 to serve

→ Herbs and Seasonings

08 - 1 small bunch fresh mint leaves, finely chopped, about 1/2 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.
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 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. 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.

# Helpful Hints:

01 -
  • It tastes like spring arrived on your plate, and you'll find yourself making it again and again once the season hits.
  • The whole thing comes together in less time than it takes to set the table, which means you can pull together something genuinely impressive without the stress.
  • Ricotta does something magical here that heavier sauces never could—it melts into the pasta and creates this cloud-like creaminess that feels luxurious but stays light.
02 -
  • Don't skip the step of removing the pan from the heat before adding the ricotta—the residual warmth will make it creamy, but direct heat can make it break and seize up.
  • That cup of pasta water you reserved isn't just a suggestion; it's the difference between a dry, clumpy dish and something silky and wonderful.
03 -
  • The fresher your ricotta, the better this dish becomes—seek it out at farmers markets or Italian shops if you can, and taste it before you buy it to make sure it's creamy and sweet.
  • Don't be shy with the black pepper; there should be visible specks throughout, and it brings out the sweetness in the peas in a way that might surprise you.
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