Save Pea and Ricotta Pasta with Mint is a fresh, vibrant spring dish that celebrates the sweetness of peas and the creamy richness of ricotta, all brightened with fragrant mint and zesty lemon. This easy Italian-inspired recipe makes a perfect light lunch or dinner, offering a deliciously satisfying vegetarian meal that's quick to prepare and sure to impress.
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This pasta comes alive with the gentle pungency of garlic sautéed in olive oil, the sweetness of peas, and the cool fragrance of fresh mint. The addition of lemon zest adds a zing that lifts the whole dish, while Parmesan lends a savory depth. It’s comfort food with a fresh twist, ideal for when you want something satisfying yet light.
Ingredients
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- 350 g (12 oz) short pasta (such as penne, fusilli, or orecchiette)
- Salt, for pasta water
- 250 g (1 2/3 cups) fresh or frozen peas
- 2 cloves garlic, finely chopped
- Zest of 1 unwaxed lemon
- 250 g (1 cup) ricotta cheese
- 50 g (1/2 cup) grated Parmesan cheese, plus extra to serve
- 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
To enhance this dish, consider adding a handful of baby spinach or arugula when cooking the peas for a boost of green freshness. Toasted pine nuts can be sprinkled on top for added crunch and texture. If you prefer a vegan version, substitute ricotta and Parmesan with suitable plant-based alternatives that melt and blend well.
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Varianten und Anpassungen
This recipe adapts well to gluten-free needs by swapping in gluten-free pasta. For dairy-free diets, vegan ricotta and Parmesan options are excellent substitutes. Experiment with different herbs like basil or parsley for varied flavor profiles, while keeping the core ingredients intact.
Serviervorschläge
Serve this pea and ricotta pasta with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the fresh, bright flavors. A simple green salad on the side makes this a complete, balanced meal perfect for a spring or summer day.
Pin it This Pea and Ricotta Pasta with Mint is a delightful celebration of simple, fresh ingredients brought together in harmony. Its ease and elegance make it a go-to recipe for anyone seeking a flavorful vegetarian meal that’s ready in under 30 minutes. Enjoy the lovely balance of creamy texture, bright herbs, and comforting pasta with every bite.
