Pea Ricotta Pasta with Mint (Printable Version)

Light pasta with sweet peas, creamy ricotta, and fresh mint in a delicate sauce.

# What You’ll 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

# Step-by-Step Guide:

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 chopped garlic and cook for 1 minute until fragrant.
03 - Add the peas to the pan and cook for 2 to 3 minutes, or slightly longer if using frozen peas, until bright green and just tender.
04 - Add the drained pasta to the pan with the peas. Toss to combine thoroughly.
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.

# Additional Tips::

01 -
  • It comes together faster than you'd expect, which means weeknight dinners stop feeling like a chore.
  • The mint lifts everything—it's not just an herb, it's the whole personality of the dish.
  • Ricotta melts into the pasta water to create a sauce that feels luxurious without any cream.
02 -
  • The pasta water is not just a backup plan—it's what makes the sauce work, so don't drain it all away and don't skip reserving it.
  • Ricotta breaks down and becomes creamy when it's off the heat and mixed gently, so resist the urge to keep cooking or you'll end up with grainy little bits instead of a silky sauce.
03 -
  • If your ricotta tastes a little salty on its own, that's actually a sign it's good quality—it means you need less additional salt in the finished dish, so taste before seasoning aggressively.
  • The warm pasta water is what transforms ricotta from a dollop into a sauce, so add it gradually and stop when you have the consistency you want rather than dumping it all in at once.
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