Pea Ricotta Pasta with Mint (Printable)

Delight in tender pasta with sweet peas, creamy ricotta, and crisp mint for a fresh 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 & Seasonings

08 - 3 tablespoons fresh mint leaves, finely chopped
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste

# How to Make It:

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

# Expert Tips:

01 -
  • Ready in under 30 minutes, which means weeknight dinner without the stress.
  • The ricotta melts into a silky sauce that tastes restaurant-quality but requires zero technique.
  • Fresh mint and lemon zest give you that bright spring feeling no matter the season.
02 -
  • Never stir the ricotta into the pan while it's on the heat or you'll end up with curds instead of sauce—I learned this the hard way, and now I always pull the pan away first.
  • The pasta water is pure magic here; its starch is what transforms everything into a coating sauce, so save it before you drain.
03 -
  • Grate your Parmesan fresh right before using, because pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If your ricotta seems dry or grainy, stir it with a fork and add a splash of milk before mixing it in—this guarantee creamy results every single time.
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