Pea Ricotta Pasta with Mint

Pea and Ricotta Pasta with Mint is a fresh, vibrant Italian dish perfect for celebrating the bright flavors of spring. Combining sweet peas, creamy ricotta, and fragrant mint, this easy pasta recipe delivers a light yet satisfying meal that’s ideal for lunch or dinner. With a zesty touch of lemon and the richness of Parmesan, this vegetarian dish is sure to become a kitchen favorite.

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This pasta dish is as versatile as it is delicious. Whether you have fresh or frozen peas on hand, the recipe comes together effortlessly on a busy weeknight. The creamy ricotta sauce clings to every piece of pasta, while the mint adds a refreshing herbal note that elevates the entire meal. Simple yet impressive, it’s sure to please family and friends alike.

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 extra freshness, add a handful of baby spinach or arugula with the peas to enhance the green vibrancy and add nutrition. If you want a bit of texture, toasted pine nuts provide a lovely crunch that complements the creamy sauce.

Varianten und Anpassungen

For a vegan version, substitute ricotta and Parmesan with plant-based alternatives that melt well. To accommodate gluten-free diets, swap the pasta for gluten-free varieties without compromising on taste.

Serviervorschläge

This dish pairs beautifully with a crisp Sauvignon Blanc or a refreshing Pinot Grigio to bring out the lemony and herbal notes. Serving with a light salad or crusty bread rounds out the meal effortlessly.

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With its bright colors and balanced flavors, this Pea and Ricotta Pasta with Mint is a refreshing twist on traditional Italian comfort food. The recipe’s simplicity makes it accessible for cooks of any level, while the fresh ingredients keep every bite exciting. Enjoy this delightful dish any time you crave a light but satisfying meal.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well. Just cook them a bit longer until tender and bright for the best flavor and texture.

→ What types of pasta are best for this dish?

Short pasta shapes like penne, fusilli, or orecchiette hold the sauce nicely and complement the ingredients perfectly.

→ How do I make the sauce creamy without cream?

The creaminess comes from stirring ricotta with a bit of reserved pasta water, which creates a luscious, smooth coating for the pasta.

→ Can I add extra greens to this dish?

Absolutely! Baby spinach or arugula added with the peas enhance freshness and add a nutritious pop of color.

→ What herbs work well besides mint?

Fresh basil or parsley can be used, but mint offers a unique bright herbal note that balances the creamy ricotta and peas.