Pea Ricotta Pasta with Mint (Printable)

A light, fresh pasta featuring peas, creamy ricotta, and aromatic mint for an easy Italian meal.

# What You 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 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

# How-To 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 and toss to combine thoroughly.
05 - Remove the pan from 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 cheese.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means weeknight dinners suddenly feel elegant.
  • The ricotta creates this silky, luxurious sauce without any cream, so it tastes indulgent but feels light.
  • Fresh mint and lemon make it taste like spring every single time you make it.
02 -
  • Room-temperature ricotta is your secret—it blends into a creamy sauce instead of clumping if you add it straight from the cold fridge.
  • Pasta water is magic; that starchy liquid is what transforms ricotta into something glossy and luxurious, so save it before you drain.
03 -
  • Chop your mint at the very last second—bruised mint tastes like regret, so add it just before serving and save some for plating.
  • The pasta water does the real work here; use it generously to create that creamy sauce that feels indulgent without cream.
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