Pea Ricotta Pasta with Mint

Pea and Ricotta Pasta with Mint is a fresh, vibrant spring dish that brings together sweet peas, creamy ricotta, and fragrant mint in a light and comforting Italian classic. Perfect for a light lunch or dinner, this pasta strikes the ideal balance between simplicity and flavor, making it accessible and satisfying for any day of the week.

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This dish celebrates the arrival of spring with its vibrant green peas and fragrant mint, delivering a satisfying meal that's light but nourishing. The ricotta adds a creamy texture that binds the pasta and peas beautifully, while Parmesan cheese and lemon zest add depth and brightness.

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 added freshness and nutrition, try stirring in a handful of baby spinach or arugula with the peas during cooking. This also adds nice color contrast and texture.

Varianten und Anpassungen

To add crunch and extra flavor, sprinkle toasted pine nuts over the finished dish. For those following a vegan diet, substitute the ricotta and Parmesan with plant-based cheese alternatives to keep the creamy texture and umami flavor intact.

Serviervorschläge

This pasta pairs wonderfully with a crisp Sauvignon Blanc or Pinot Grigio, whose acidity complements the creamy ricotta and bright peas. Serve with a simple side salad for a complete, light meal.

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This Pea and Ricotta Pasta with Mint is a quick, flavorful dish that showcases spring’s best ingredients with a creamy homemade sauce and fresh herbs. It’s easy enough for weeknights but elegant enough to impress guests, making it a versatile addition to your recipe collection.

Recipe Q&A

→ Can frozen peas be used instead of fresh?

Yes, frozen peas work well and can be cooked slightly longer until tender and bright in color.

→ What pasta shapes work best for this dish?

Short pastas like penne, fusilli, or orecchiette hold the creamy sauce well and complement the texture of the peas.

→ How can I make the sauce creamier without adding cream?

Using reserved pasta water mixed with ricotta helps create a luscious, creamy coating without extra cream.

→ Is it possible to add extra vegetables?

Yes, baby spinach or arugula can be added alongside the peas for extra freshness and nutrients.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio pairs nicely, enhancing the fresh herb and cheese flavors.