Print

Fresh Lemon Ricotta Pasta Recipe with Peas and Mint

fresh lemon ricotta pasta - featured image
Print Recipe

A quick, fresh, and comforting pasta dish featuring creamy ricotta, bright lemon, sweet peas, and fresh mint. Perfect for spring evenings when you want something light yet satisfying.

Ingredients

Scale
  • 12 ounces (340 g) pasta (penne or farfalle recommended)
  • 1 cup (240 g) whole milk ricotta cheese
  • 2 fresh lemons, zested and juiced
  • 1 cup (150 g) frozen peas, thawed
  • 1/4 cup fresh mint leaves, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. Add 1 cup (150 g) thawed frozen peas to the pasta pot during the last 2 minutes of cooking to warm them without overcooking.
  3. Drain the pasta and peas and return them to the pot off the heat to prevent overcooking. Set aside.
  4. In a large mixing bowl, combine 1 cup (240 g) ricotta cheese, the zest and juice of 2 fresh lemons, and 2 tablespoons extra virgin olive oil. Add 2 cloves minced garlic, 1/2 cup (50 g) freshly grated Parmesan, and a good pinch of salt and black pepper.
  5. Slowly stir in reserved pasta water, about 1/4 cup (60 ml) at a time, to create a creamy sauce that coats the pasta evenly without clumping.
  6. Add the warm pasta and peas to the ricotta mixture. Toss gently but thoroughly to combine all ingredients. The heat from the pasta will melt the ricotta slightly, making the dish luscious and creamy.
  7. Fold in 1/4 cup chopped fresh mint leaves, stirring just enough to distribute the mint without bruising it.
  8. Adjust seasoning by tasting and adding more salt, pepper, or lemon juice as desired. If the sauce feels too thick, add a splash more pasta water.
  9. Serve immediately, garnished with extra Parmesan and a few mint leaves.

Notes

Add reserved pasta water slowly to control sauce texture. Do not overcook peas; add them in the last 2 minutes of pasta cooking. Fold in fresh mint at the end off heat to keep flavor bright. Rewarm gently if pasta cools before serving.

Nutrition

Keywords: lemon ricotta pasta, spring pasta recipe, peas and mint pasta, quick pasta recipe, creamy pasta, vegetarian pasta

Find it online: https://tessierecipes.com/fresh-lemon-ricotta-pasta-recipe-with-peas-and-mint-easy-and-perfect-for-spring/