Creamy Lemon Ricotta Pasta with Fresh Spring Peas and Mint
This light and luxurious pasta celebrates spring with a silky lemon ricotta sauce, sweet fresh peas, and fragrant mint. Ready in under 30 minutes, it's the perfect weeknight dinner that feels effortlessly elegant.
Ingredients
- 400g rigatoni or penne pasta
- 250g fresh ricotta cheese
- 150g fresh or frozen peas
- 2 lemons, zested and juiced
- 3 cloves garlic, minced
- 60g parmesan cheese, finely grated, plus extra for serving
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh mint leaves, torn
- 2 tablespoons fresh basil leaves, torn
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Reserved pasta cooking water as needed
Instructions
Bring a large pot of generously salted water to a rolling boil over high heat.
Cook the pasta according to package directions until al dente. In the last 2 minutes of cooking, add the peas directly to the pasta water. Reserve 250ml of pasta cooking water before draining.
While the pasta cooks, whisk together the ricotta, lemon zest, lemon juice, and half of the grated parmesan in a large bowl until smooth and creamy.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Drain the pasta and peas, then add them to the skillet with the garlic. Remove from heat.
Add the ricotta mixture to the skillet and toss everything together, adding reserved pasta water a splash at a time until a silky sauce coats the pasta.
Fold in the remaining parmesan, torn mint, and basil. Season with salt and freshly ground black pepper to taste.
Serve immediately in warmed bowls, topped with extra parmesan, a drizzle of olive oil, and additional lemon zest if desired.
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