Pea Ricotta Pasta Mint (Printable)

A fresh pasta featuring peas, creamy ricotta, and mint, perfect for a light and vibrant 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 for serving

→ Herbs & 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

# How to Make It:

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 faster than ordering takeout, yet tastes like you've been cooking all afternoon.
  • The ricotta creates a silky, delicate sauce without any cream, which means it's lighter than it feels indulgent.
  • Fresh mint transforms this from a simple pasta into something that tastes like a proper restaurant dish.
02 -
  • Do not add the ricotta while the pan is still on the heat, or it will separate into grainy, sad little curds instead of becoming a silky sauce.
  • Mint oxidizes quickly once chopped, so do it at the very last moment—there's a noticeable difference between mint that's been sitting for ten minutes and mint that's fresh.
03 -
  • If you have a microplane zester, use it for the lemon zest—it gives you the most fragrant, delicate flakes that actually incorporate into the pasta instead of sitting on top like decoration.
  • The quality of your olive oil will shine through here, so use something you actually like tasting on its own.
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