Creamy ricotta-coated pasta with peas, lemon zest, and mint—ready in 25 minutes for a bright, seasonal main.
# What You Need:
→ Pasta
01 - 12 ounces dry pasta (spaghetti, linguine, or penne)
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon (about 2 tablespoons)
05 - 1 small garlic clove, finely minced
→ Dairy
06 - 1 cup ricotta cheese
07 - 1/2 cup grated Parmesan cheese
→ Herbs & Extras
08 - 2 tablespoons fresh mint leaves, finely chopped (plus extra for garnish)
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package until just al dente; add the peas to the pot during the final 2 minutes of cooking so they heat through but remain bright.
02 - In a large mixing bowl, whisk together the ricotta, lemon zest, lemon juice, minced garlic, olive oil, half of the grated Parmesan and the chopped mint. Season with salt and freshly ground black pepper to taste.
03 - Before draining, ladle out and reserve 1/2 cup of the hot pasta cooking water. Drain the pasta and peas in a colander, shaking gently to remove excess water.
04 - Add the hot pasta and peas to the bowl with the ricotta mixture. Toss vigorously, adding the reserved cooking water a little at a time until the sauce becomes silky and evenly coats the pasta.
05 - Divide the pasta among warmed bowls, sprinkle with the remaining Parmesan and additional mint leaves, adjust seasoning if needed, and serve immediately.
