Pea Ricotta Pasta Mint (Printable)

Bright, creamy pasta with peas, ricotta, lemon, and mint, perfect for a light and flavorful lunch.

# What You'll 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

# Directions:

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 2–3 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 Tips:

01 -
  • It's deceptively simple but tastes like you spent hours thinking about flavor.
  • The whole thing comes together faster than takeout, which means weeknight dinners actually happen.
  • Mint and peas are a combination that somehow makes everything else taste better.
02 -
  • The pasta water is not optional—it's what transforms ricotta from a dollop into a real sauce, so don't drain it all away carelessly.
  • Remove the pan from heat before stirring in the ricotta or it can split and get grainy instead of staying creamy and luxurious.
03 -
  • Don't skip zesting the lemon fresh—pre-zested lemon in a jar tastes like nothing compared to what you get from an actual lemon.
  • If your ricotta looks too thick to blend into a sauce, thin it with a splash of pasta water or milk before stirring it in.
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