Pea Ricotta Pasta with Mint (Printable)

A vibrant pasta dish featuring peas, creamy ricotta, lemon zest, and fresh mint for bright flavor.

# 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
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.

# Expert Advice:

01 -
  • Ready in 25 minutes flat, so weeknight dinners don't feel like a production.
  • The ricotta melts into a silky sauce that coats every piece without needing cream.
  • Fresh mint and lemon zest make it taste like you've done something fancy, but honestly, you're just stirring things together.
02 -
  • Don't skip reserving the pasta water—those starches are what turn ricotta into an actual sauce instead of a lumpy mess.
  • Add the ricotta off the heat so it stays creamy and smooth instead of breaking into grainy curds.
03 -
  • Zest your lemon before cutting it in half, and always use unwaxed lemons since you're getting the skin.
  • If your ricotta looks very wet, spoon it into a fine strainer for a few minutes before using it so the sauce doesn't become soup.
Return