Pea Ricotta Pasta with Mint (Printable Copy)

A spring-inspired dish with sweet peas, creamy ricotta, and fragrant mint for a light flavorful meal.

# What You Need:

→ Pasta

01 - 12 oz short pasta such as penne, fusilli, or orecchiette
02 - Salt for pasta water

→ Vegetables

03 - 1⅔ cups fresh or frozen peas
04 - 2 cloves garlic, finely chopped
05 - Zest of 1 unwaxed lemon

→ Dairy

06 - 1 cup ricotta cheese
07 - ½ cup grated Parmesan cheese, plus extra for serving

→ Herbs and Seasonings

08 - ½ oz fresh mint leaves, finely chopped
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# How to Make:

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 -
  • It comes together in under 30 minutes, which means you can make it on a random Tuesday without planning ahead.
  • The ricotta melts into the pasta water to create a sauce that's luxurious but doesn't feel heavy—you'll actually want seconds.
  • Fresh mint and lemon keep everything tasting alive and spring-like, even if you're making it in the middle of winter.
02 -
  • Never, ever stir the ricotta directly into hot pasta still on the heat—it will curdle and separate instead of becoming that dreamy, creamy sauce you're after.
  • That cup of pasta water is liquid gold; the starch in it is what transforms ricotta into a proper sauce, so don't skip reserving it, and add it gradually so you can control the consistency.
03 -
  • Unwaxed lemon zest tastes cleaner and brighter than the waxed kind, so seek it out at farmers markets or better grocery stores if you can—it's one of those small luxuries that actually makes a difference.
  • If your ricotta seems very thick and textured, give it a gentle stir in its container before adding it to the pasta; a slightly whipped consistency incorporates more smoothly into the sauce.
Return