Spring Pea and Mint Pasta with Lemon Ricotta
A vibrant, fresh pasta dish celebrating spring's tender peas and fragrant mint, finished with creamy lemon-kissed ricotta. This light yet satisfying meal comes together in minutes for an effortless weeknight dinner.
Ingredients
- 400g penne pasta
- 250g fresh spring peas, shelled
- 200g ricotta cheese
- 1 lemon, zested and juiced
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 25g fresh mint leaves, roughly chopped
- 50g Parmesan cheese, finely grated
- 1/4 teaspoon red chilli flakes
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 100g fresh asparagus tips, halved
Instructions
Bring a large pot of generously salted water to a rolling boil over high heat.
Add the penne and cook according to package directions until al dente, adding the peas and asparagus tips during the final 2 minutes of cooking.
Meanwhile, combine the ricotta, lemon zest, half the lemon juice, and a pinch of salt in a small bowl and mix until smooth.
Heat the olive oil in a large skillet over medium heat, add the sliced garlic and chilli flakes, and cook for 1-2 minutes until fragrant and just golden.
Reserve 150ml of pasta cooking water, then drain the pasta and vegetables.
Add the drained pasta, peas, and asparagus to the skillet, tossing with the garlic oil.
Remove from heat, add dollops of the lemon ricotta, half the Parmesan, and most of the mint, tossing gently while adding pasta water to create a light sauce.
Serve immediately topped with remaining Parmesan, fresh mint, and a drizzle of olive oil.
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