Lemon Ricotta Pasta with Peas

Experience a burst of bright, creamy freshness with this Lemon Ricotta Pasta with Peas and Mint. Perfectly suited for spring and summer, this dish marries smooth ricotta cheese with the vibrant zing of lemon, tender sweet peas, and the cool aroma of fresh mint. It’s an easy Italian main dish that delivers both comfort and elegance in every bite.

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This Lemon Ricotta Pasta comes together effortlessly, combining minimal ingredients for maximum flavor. It’s a refreshing take on classic Italian pasta, ideal for warm evenings or a delightful weekend lunch. The peas add a pop of sweetness and texture, while the ricotta creates a luxuriously creamy sauce without heaviness.

Ingredients

• Pasta: 350 g (12 oz) pasta (such as spaghetti, linguine, or penne)
• Vegetables: 1 cup (150 g) fresh or frozen peas, zest of 1 lemon, juice of 1 lemon, 1 small garlic clove, finely minced
• Dairy: 250 g (1 cup) ricotta cheese, 50 g (½ cup) grated Parmesan cheese
• Herbs & Extras: 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish), 2 tbsp extra-virgin olive oil, salt and 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. Add the peas to the boiling pasta water in the last 2 minutes of cooking.

2.

While the pasta cooks, in a large bowl, mix together the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint. Season with salt and pepper to taste.

3.

Reserve ½ cup of pasta cooking water, then drain the pasta and peas.

4.

Add the hot pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved cooking water a little at a time until the sauce is creamy and coats the pasta.

5.

Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.

Zusatztipps für die Zubereitung

To achieve the creamiest sauce texture, be sure to add the reserved pasta cooking water gradually to the ricotta mixture, allowing it to loosen and envelop every strand of pasta. Fresh mint is best chopped just before mixing to preserve its vibrant flavor and aroma.

Varianten und Anpassungen

For added protein, try topping the pasta with toasted pine nuts or grilled chicken. If you prefer a different herb profile, substitute fresh basil leaves for mint to give the dish a slightly sweeter, herbal note.

Serviervorschläge

This pasta pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio. Serve alongside a simple green salad or crusty bread to round out the meal.

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This Lemon Ricotta Pasta with Peas and Mint is a celebration of simple, fresh ingredients coming together to create something truly special. Easy to prepare and wonderfully satisfying, it’s a go-to recipe you’ll want to make again and again when you crave a light, flavorful Italian meal.

Recipe FAQs

→ How long does the dish take to prepare?

The total time to prepare this dish is 25 minutes, with 10 minutes for preparation and 15 minutes for cooking.

→ What type of pasta can I use?

You can use spaghetti, linguine, or penne for this recipe.

→ Can I use frozen peas instead of fresh?

Yes, both fresh and frozen peas work well in this dish.

→ What can I add for extra protein?

For added protein, consider topping the dish with toasted pine nuts or grilled chicken.

→ Is there a substitute for mint?

If you prefer a different flavor, you can substitute basil for mint.