Print

Creamy Lemon Ricotta Pasta with Fresh Peas and Mint

creamy lemon ricotta pasta - featured image
Print Recipe

A bright and creamy pasta dish featuring ricotta cheese, fresh lemon, peas, and mint, perfect for a quick and satisfying meal with fresh spring flavors.

Ingredients

Scale
  • 12 ounces (340g) pasta (spaghetti, fettuccine, or penne)
  • 1 cup (250g) whole milk ricotta cheese
  • 1 cup (150g) fresh or frozen peas
  • ¼ cup (10g) fresh mint leaves, chopped
  • Zest and juice of 1 large lemon
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup (50g) freshly grated Parmesan cheese (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking. Before draining, reserve about 1 cup (240ml) of the pasta cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup (150g) fresh or frozen peas and sauté for 2-3 minutes until tender and bright green. If using frozen peas, cook a little longer until fully heated through. Remove peas from the skillet and set aside.
  3. In the same skillet, lower the heat to medium-low. Add 1 cup (250g) ricotta cheese, the zest and juice of 1 large lemon, and 2 cloves minced garlic. Stir gently to combine and warm the mixture, about 2 minutes. Add about ½ cup (120ml) of reserved pasta water gradually to loosen the sauce and create a creamy consistency. The sauce should be smooth and glossy, coating the back of your spoon.
  4. Return the drained pasta to the skillet. Add the sautéed peas and about 2 tablespoons chopped fresh mint leaves. Toss everything gently to combine, adding more pasta water if the sauce feels too thick. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired.
  5. Remove from heat and sprinkle ½ cup (50g) freshly grated Parmesan cheese over the pasta. Toss lightly to melt the cheese into the sauce, creating a silky, cheesy finish.
  6. Plate immediately with a few extra mint leaves and lemon zest scattered on top for a fresh look. Serve warm but not piping hot.

Notes

Do not overheat the ricotta to avoid curdling; warm gently on low heat. Reserve pasta water to loosen the sauce and help it cling to the pasta. Add lemon juice slowly to warmed ricotta to keep sauce silky. Use fresh lemon zest and juice for best flavor. Fresh mint added at the end preserves its bright flavor. Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of water or broth.

Nutrition

Keywords: lemon ricotta pasta, creamy pasta, fresh peas, mint pasta, quick pasta recipe, spring pasta, easy dinner, vegetarian pasta

Find it online: https://flurpchef.com/creamy-lemon-ricotta-pasta-recipe-with-fresh-peas-and-mint-easy/