Pea Ricotta Pasta with Mint (Printable)

Light and creamy pasta featuring sweet peas, ricotta, and fragrant mint for a fresh meal.

# Required Ingredients:

→ 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 and 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

# Preparation Steps:

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 in a colander.
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 to the pan 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 gently to combine all ingredients.
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 evenly.
06 - Season with salt and plenty of black pepper. Divide among serving plates and sprinkle with the remaining mint and extra Parmesan.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes flat, which means weeknight dinner without the takeout box.
  • The ricotta trick—mixing it off heat with pasta water—creates a sauce that feels indulgent but actually lets you taste everything.
  • Mint and lemon make it feel special enough for guests, but simple enough that you won't be stressed in the kitchen.
02 -
  • Cold ricotta straight from the fridge will seize up in clumps—pulling the pan off heat before mixing it in makes all the difference.
  • That reserved pasta water isn't just an afterthought, the starch in it actually helps the sauce cling to pasta instead of separating into watery and oily layers.
03 -
  • Taste the pasta water before you drain it—if it's not salty enough, your whole dish will be underseasoned no matter what you add later.
  • Keep the pan warm while mixing in the ricotta, not hot, so the cheese doesn't break or get stringy.
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