Pea Ricotta Pasta with Mint (Printer View)

Fresh pasta tossed with peas, ricotta, lemon zest, and mint for a light, flavorful meal.

# 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 & Seasonings

08 - 1 small bunch fresh mint leaves, finely chopped
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of cooking water, then drain pasta in a colander.
02 - While pasta cooks, heat olive oil in a large pan over medium heat. Add chopped garlic and cook for 1 minute until fragrant.
03 - Add peas to the pan and cook for 2 to 3 minutes, slightly longer if using frozen peas, until bright and just tender.
04 - Add drained pasta to the pan with peas. Toss to combine thoroughly.
05 - Remove from heat. Stir in ricotta, lemon zest, Parmesan, and half of the chopped mint. Add reserved pasta water gradually to create a creamy sauce that coats the pasta.
06 - Season with salt and plenty of black pepper. Divide among plates and sprinkle with remaining mint and extra Parmesan.

# Expert Advice:

01 -
  • It tastes like spring on a plate, and somehow feels both elegant and completely effortless to pull together.
  • The ricotta creates this silky sauce without any cream, which means you get richness without the heaviness that sometimes sits in your stomach afterward.
  • Mint makes everything taste brighter and fresher, and it's the secret that transforms a decent pasta into something people actually remember eating.
02 -
  • The ricotta must be stirred in off the heat, otherwise it can split and separate into little curds instead of creating that silky sauce, so resist the urge to keep the pan on the stove.
  • The starchy pasta water is not optional, it's what transforms ricotta from a dollop of cheese into actual sauce, so don't dump it down the drain without thinking.
03 -
  • Reserve your pasta water before you drain it, and if you forget, just add plain warm water mixed with a tiny pinch of salt, it won't taste quite the same but it'll work.
  • If your ricotta tastes a bit grainy when you open the container, drain it through a fine sieve or cheesecloth for an hour and it'll become silky and perfect.
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