Pea Ricotta Pasta Mint

Pea and Ricotta Pasta with Mint is a bright, fresh celebration of spring’s best flavors. Sweet peas combine with creamy ricotta and fragrant mint, creating a light yet satisfying pasta perfect for lunch or dinner. This Italian-inspired dish brings a burst of color and freshness to your table with minimal fuss, making it an ideal choice for any day you want something healthy, simple, and delicious.

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This dish wonderfully balances creamy textures with bright, herbal notes, highlighting the natural sweetness of peas and the richness of ricotta. It’s vegetarian-friendly and can easily be adapted, making it a versatile option for many diets. Serve it with a crisp white wine for an elegant yet easy meal.

Ingredients

• Pasta
  • 350 g (12 oz) short pasta (such as penne, fusilli, or orecchiette)
  • Salt, for pasta water
• Vegetables
  • 250 g (1 2/3 cups) fresh or frozen peas
  • 2 cloves garlic, finely chopped
  • Zest of 1 unwaxed lemon
• Dairy
  • 250 g (1 cup) ricotta cheese
  • 50 g (1/2 cup) grated Parmesan cheese, plus extra to serve
• Herbs & Seasonings
  • 1 small bunch fresh mint leaves, finely chopped (about 15 g)
  • 2 tbsp extra-virgin olive oil
  • 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. Reserve 1 cup of the cooking water, then drain the pasta.

2. 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.

3. Add the peas and cook for 2–3 minutes (slightly longer if using frozen peas), until bright and just tender.

4. Add the drained pasta to the pan with the peas. Toss to combine.

5. 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.

6. Season with salt and plenty of black pepper. Divide among plates and sprinkle with the remaining mint and extra Parmesan.

Zusatztipps für die Zubereitung

Achten Sie darauf, die Pasta nicht zu lange zu kochen, damit sie al dente bleibt und die Sauce gut haftet. Das Hinzufügen von etwas Kochwasser macht die Ricotta-Sauce besonders cremig und geschmeidig.

Varianten und Anpassungen

Für eine vegane Variante verwenden Sie vegane Ricotta- und Parmesan-Alternativen. Wer es gerne knackig mag, kann geröstete Pinienkerne über die fertige Pasta streuen. Auch eine Handvoll frischer Babyspinat oder Rucola bringt zusätzliche Frische in das Gericht.

Serviervorschläge

Dieses Gericht passt wunderbar zu einem Glas frischem Sauvignon Blanc oder Pinot Grigio. Servieren Sie dazu einen einfachen grünen Salat für eine leichte, rundum gelungene Mahlzeit.

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Mit seiner Kombination aus süßen Erbsen, samtiger Ricotta und duftender Minze bringt dieses Gericht frischen Wind in Ihre Küche. Es beweist, dass einfache Zutaten ganz leicht zu einem besonderen Essen werden können – perfekt für Frühlingstage und wenn es schnell gehen soll.

Recipe Questions & Answers

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work well. Just cook them slightly longer until tender and bright green.

→ How can I make the sauce creamier?

Adding reserved pasta water slowly while stirring helps create a smooth, creamy sauce that coats the pasta evenly.

→ What pasta shapes suit this dish best?

Short pasta shapes like penne, fusilli, or orecchiette hold the sauce and peas nicely.

→ Can I substitute ricotta with a vegan alternative?

Yes, vegan ricotta-style cheeses can replace dairy ricotta for a plant-based variation.

→ What herbs complement the mint in this dish?

Fresh basil or parsley can be added lightly, but mint remains the star for its refreshing aroma.

→ How to add extra crunch to this pasta?

Try sprinkling toasted pine nuts or walnuts just before serving for added texture.