Pea Ricotta Pasta with Mint (Print version)

Vibrant pasta with peas, ricotta, mint, and lemon zest 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 to serve

→ 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

# Steps:

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 garlic and cook for 1 minute until fragrant. Add the peas and cook for 2 to 3 minutes, slightly longer if using frozen peas, until bright and just tender.
03 - Add the drained pasta to the pan with the peas. Toss to combine thoroughly.
04 - 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.
05 - Season with salt and plenty of black pepper. Divide among plates and sprinkle with the remaining mint and extra Parmesan.

# Cooking tips:

01 -
  • It comes together in under thirty minutes, which means you can go from bare cupboard to dinner on the table faster than you'd think possible.
  • The ricotta melts into something almost sauce-like when tossed with warm pasta, creating creaminess without any cream at all.
  • Fresh mint and lemon zest transform this from simple into something that tastes like you spent hours fussing, when really you barely touched the stove.
02 -
  • The pasta water is your secret weapon; its starch helps the ricotta emulsify into a silky sauce instead of just sitting in clumpy lumps on top.
  • Don't stir the ricotta in when the pan is still on heat or it can break and separate; remove from heat first, then fold everything together gently.
03 -
  • Reserve your pasta water before draining because dried pasta clinging to a colander won't give it up as easily, and you need that starchy liquid to bind everything together.
  • If you're nervous about the ricotta breaking, let it come closer to room temperature before stirring it in, or dollop it in and fold gently rather than stirring aggressively.
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