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Creamy Lemon Ricotta Pasta Recipe with Fresh Peas and Mint

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A quick and easy pasta dish combining creamy ricotta, bright lemon, fresh peas, and mint for a light yet indulgent meal perfect for spring and year-round enjoyment.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta (penne, rigatoni, or farfalle)
  • 1 cup (250 grams) whole milk ricotta cheese
  • 1 cup (150 grams) fresh or thawed peas
  • A small handful (about 10 leaves) fresh mint, finely chopped
  • Zest and juice of 1 large lemon (about 2 tablespoons juice)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • Salt and freshly cracked black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: dairy-free ricotta for vegan version

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. In the last 2-3 minutes of pasta cooking, add 1 cup (150 grams) of fresh or thawed peas to the boiling water. Drain pasta and peas together or separately.
  3. While pasta cooks, heat 2 tablespoons extra virgin olive oil in a medium skillet over medium heat. Add 2 cloves minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
  4. Add the drained pasta and peas to the skillet with garlic. Toss to coat evenly in the olive oil.
  5. Lower heat to low and add 1 cup (250 grams) whole milk ricotta cheese, lemon zest, and juice. Stir gently to coat pasta, adding reserved pasta water a little at a time until sauce is creamy and silky.
  6. Stir in ½ cup (50 grams) freshly grated Parmesan cheese and chopped fresh mint leaves. Season generously with salt and freshly cracked black pepper. Add a pinch of red pepper flakes if desired.
  7. Serve immediately with extra Parmesan and mint leaves for garnish.

Notes

Cook garlic gently to avoid bitterness. Reserve pasta water to loosen sauce as needed. Use fresh peas for best flavor; thaw and drain frozen peas well. Add peas in last minutes of pasta cooking to preserve color and sweetness. Fold ricotta in gently over low heat to prevent curdling. Optional red pepper flakes add subtle heat.

Nutrition

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

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