Pea Ricotta Pasta Mint

Experience the vibrant flavors of spring with this delightful Pea and Ricotta Pasta with Mint. Combining sweet peas, creamy ricotta, and fragrant fresh mint, this dish offers a light yet satisfying meal that's perfect for lunch or dinner. The gentle lemon zest and Parmesan add brightness and depth, creating a pasta that's as beautiful as it is delicious.

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This pasta wonderfully balances the sweetness of peas with the richness of ricotta, while the lemon zest and mint bring a refreshing kick. It’s a fantastic way to celebrate seasonal produce and enjoy a classic Italian vegetarian dish.

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 an extra burst of freshness, consider adding a handful of baby spinach or arugula along with the peas. This adds a lovely green color and gentle peppery notes to the dish.

Varianten und Anpassungen

Try adding toasted pine nuts to introduce a delightful crunch. For a vegan adaptation, substitute the ricotta and Parmesan with suitable plant-based alternatives without sacrificing the creamy texture.

Serviervorschläge

This pasta pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Grigio, enhancing the fresh and creamy flavors of the dish for a perfectly balanced meal.

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Enjoy this fresh, comforting dish that effortlessly brings Italian springtime to your table. Its simplicity and brightness make it a lasting favorite for any season.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well; cook them slightly longer until tender and bright for best flavor.

→ What type of pasta works best with this dish?

Short pasta shapes like penne, fusilli, or orecchiette hold the creamy sauce nicely and offer great texture.

→ How do I achieve the creamy sauce consistency?

Stir reserved pasta cooking water into ricotta and cheese mixture until smooth and coating the pasta evenly.

→ Can I add other greens to this dish?

Adding baby spinach or arugula alongside peas adds freshness and an extra layer of flavor.

→ What wine pairs well with this pasta?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the dish’s fresh and creamy elements beautifully.