Pea Ricotta Pasta with Mint (View Print Version)

Vibrant pasta combining sweet peas, creamy ricotta, and fresh mint in a light, flavorful dish.

# 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, approximately 1/2 oz
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# Method:

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 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 and just tender.
04 - Add the drained pasta to the pan with the peas. Toss to combine thoroughly.
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 evenly 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 -
  • It's ready in 25 minutes, which means dinner doesn't feel like a production.
  • The ricotta becomes this silky, cloud-like sauce without any cream, so it tastes indulgent but genuinely light.
  • Mint and lemon zest do all the heavy lifting flavor-wise, making the dish taste like spring in a bowl.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what turns ricotta into a proper sauce instead of leaving you with clumps of cheese.
  • The ricotta should never hit high heat once it's in the pan, or it will break and get grainy, so remove from heat before stirring it in.
  • Fresh mint loses its brightness when it sits, so either chop it just before using or keep it whole and chop it when you're ready to eat.
03 -
  • Buy the best ricotta you can afford—the difference between supermarket ricotta and fresh ricotta from a good source is night and day, and it's the starring ingredient here.
  • Zest your lemon before you cut it in half, and always use unwaxed lemons if you can find them, because the flavor in that zest is the backbone of the whole dish.
  • Have your pasta water ready in a mug before you drain the pasta, and add it gradually while stirring—you can always add more, but you can't take it back.
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