Pea Ricotta Pasta with Mint

Pea and Ricotta Pasta with Mint is a fresh, vibrant spring pasta dish that brings together the natural sweetness of peas, the creamy softness of ricotta cheese, and the fragrant brightness of fresh mint. This easy Italian recipe is perfect for a light lunch or dinner, offering a satisfying yet simple meal that celebrates seasonal flavors with every bite.

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This pasta recipe highlights the simplicity of quality ingredients with minimal fuss. The brightness from lemon zest and mint elevates the creamy texture of ricotta, while sweet peas add a pop of color and natural sweetness. It’s a beautiful dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 350 g (12 oz) short pasta (such as penne, fusilli, or orecchiette)
• Salt, for pasta water
• 250 g (1 2/3 cups) fresh or frozen peas
• 2 cloves garlic, finely chopped
• Zest of 1 unwaxed lemon
• 250 g (1 cup) ricotta cheese
• 50 g (1/2 cup) grated Parmesan cheese, plus extra to serve
• 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 extra freshness, add a handful of baby spinach or arugula with the peas to enhance the green flavors and nutrients. Make sure to reserve pasta water as it helps to achieve a creamy texture when stirred into the ricotta and cheese mixture.

Varianten und Anpassungen

Try adding toasted pine nuts for a delightful crunch and a nutty flavor. For a vegan version of this dish, substitute the ricotta and Parmesan with vegan cheese alternatives, and ensure the pasta is egg-free and gluten-free if needed.

Serviervorschläge

This pasta pairs wonderfully with a crisp Sauvignon Blanc or a light Pinot Grigio, enhancing the fresh and zesty notes of the dish. Serve warm with extra Parmesan and fresh mint for a beautiful presentation.

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Enjoy the seasonal freshness of this light and satisfying pasta dish any night of the week. With simple ingredients and straightforward steps, Pea and Ricotta Pasta with Mint is a testament to how minimal effort can yield maximum flavor.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well and just require a slightly longer cooking time to reach the perfect tenderness.

→ What pasta shapes work best for this dish?

Short pasta like penne, fusilli, or orecchiette are ideal as they hold the creamy sauce and peas nicely.

→ How can I make the sauce creamier?

Use reserved pasta cooking water to gradually loosen and enrich the sauce until it coats the pasta smoothly.

→ Is it possible to add extra vegetables?

Absolutely, baby spinach or arugula can be added with the peas for extra freshness and texture.

→ What herbs can I substitute for mint?

Basil or parsley make good alternatives, giving a fresh herbal note without overpowering the dish.

→ Can this dish be made vegan?

Yes, substitute ricotta and Parmesan with plant-based alternatives to maintain creaminess and flavor.