Pea Ricotta Pasta Mint

Pea and Ricotta Pasta with Mint is a celebration of spring flavors, combining sweet peas, creamy ricotta, and refreshing mint to create a light yet satisfying meal. This dish brings a burst of color and brightness to your table, perfect for either a quick lunch or a relaxed dinner with friends and family. Its simplicity and freshness make it a favorite for those who enjoy vibrant vegetarian Italian cuisine.

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This pasta is both comforting and light, perfect for those days when you crave something creamy but not overly rich. The lemon zest adds a subtle zing that lifts the whole dish, making it feel fresh and lively on the palate. With a few simple ingredients, you can whip up a meal that looks impressive but requires minimal effort.

Ingredients

• Pasta
  • 350 g (12 oz) short pasta (such as penne, fusilli, or orecchiette)
  • Salt, for pasta water
• Vegetables
  • 250 g (1 2/3 cups) fresh or frozen peas
  • 2 cloves garlic, finely chopped
  • Zest of 1 unwaxed lemon
• Dairy
  • 250 g (1 cup) ricotta cheese
  • 50 g (1/2 cup) grated Parmesan cheese, plus extra to serve
• Herbs & Seasonings
  • 1 small bunch fresh mint leaves, finely chopped (about 15 g)
  • 2 tbsp extra-virgin olive oil
  • Freshly ground black pepper, to taste

Instructions

1. 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.

2. 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.

3. Add the peas and cook for 2–3 minutes (slightly longer if using frozen peas), until bright and just tender.

4. Add the drained pasta to the pan with the peas.

Toss to combine.

5. 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.

6. Season with salt and plenty of black pepper.

Divide among plates and sprinkle with the remaining mint and extra Parmesan.

Zusatztipps für die Zubereitung

For added freshness and nutrition, toss in a handful of baby spinach or arugula with the peas during the cooking process. This adds lovely green color and a subtle peppery flavor.

Varianten und Anpassungen

Try adding toasted pine nuts for a delightful crunchy texture. To make this recipe vegan, substitute ricotta and Parmesan with your preferred plant-based alternatives.

Serviervorschläge

This pea and ricotta pasta pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Pinot Grigio, enhancing its bright and fresh characteristics on the palate.

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This versatile, easy-to-make pasta dish showcases the best of fresh spring ingredients with minimal fuss. Whether for a quick weekday meal or an elegant vegetarian dinner, it brings vibrant color, freshness, and satisfying creaminess to your plate every time.

Recipe Questions & Answers

→ What type of pasta works best?

Short pastas like penne, fusilli, or orecchiette hold the sauce well and complement the peas and ricotta.

→ Can I use frozen peas?

Yes, frozen peas work fine and just need a slightly longer cooking time to become tender.

→ How do I create a creamy sauce?

Reserve some pasta water and stir it in with ricotta, Parmesan, and lemon zest to coat the pasta smoothly.

→ What herbs enhance the dish?

Fresh mint adds a bright, fragrant note that balances the creaminess and sweetness.

→ Are there variations I can try?

Adding baby spinach or arugula introduces extra freshness, while toasted pine nuts add crunch.

→ Can this dish be made vegan?

Substitute ricotta and Parmesan with plant-based alternatives to suit vegan diets.