Lemon Pasta with Peas and Mint

Lemon Ricotta Pasta with Peas and Mint is a celebration of bright, fresh flavors that evoke the essence of spring and summer. This creamy, herbaceous dish perfectly balances the smoothness of ricotta cheese with the zesty brightness of lemon, the sweetness of peas, and the refreshing aroma of mint. Quick to prepare and effortlessly elegant, it’s a vegetarian main dish that promises vibrant tastes and comforting textures in every bite.

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This dish pairs wonderfully with a simple green salad and crusty bread for an easy weeknight dinner or a special lunch. The combination of delicate peas and aromatic mint elevates the pasta, while the lemon infusion keeps it bright and refreshing. It’s an ideal Italian-inspired meal that satisfies without overwhelming.

Ingredients

• Pasta
  • 350 g (12 oz) pasta (such as spaghetti, linguine, or penne)
• Vegetables
  • 1 cup (150 g) fresh or frozen peas
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 small garlic clove, finely minced
• Dairy
  • 250 g (1 cup) ricotta cheese
  • 50 g (½ cup) grated Parmesan cheese
• Herbs & Extras
  • 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente. Add the peas to the boiling pasta water in the last 2 minutes of cooking.

2. While the pasta cooks, mix the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint in a large bowl.

Season with salt and pepper to taste.

3. Reserve ½ cup of pasta cooking water, then drain the pasta and peas.

4. Add the hot pasta and peas directly to the bowl with the ricotta mixture.

Toss well, adding reserved cooking water a little at a time until the sauce is creamy and coats the pasta.

5. Serve immediately.

Sprinkle with the remaining Parmesan and extra mint leaves.

Zusatztipps für die Zubereitung

For best results, reserve enough pasta water to adjust the sauce consistency. Stir gently but thoroughly to allow the ricotta mixture to coat the pasta well. Adding the lemon juice and zest at this stage ensures the flavors stay vibrant and fresh.

Varianten und Anpassungen

You can easily adapt this recipe by substituting basil for mint to create a different herbal note. To add more protein, top the pasta with toasted pine nuts or grilled chicken. For a gluten-free option, use certified gluten-free pasta.

Serviervorschläge

Pair this pasta with a crisp Sauvignon Blanc or Pinot Grigio for a refreshing meal. A simple green salad and crusty bread complement the dish beautifully, making it perfect for casual or special occasions.

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This Lemon Ricotta Pasta with Peas and Mint is a testament to how simple ingredients can come together for something truly special. It’s a dish that’s easy to make yet impressively flavorful, perfect for those looking to brighten up their meal rotation with fresh, seasonal tastes.

Recipe FAQ

→ What type of pasta works best?

Spaghetti, linguine, or penne all work well for this dish, allowing the sauce to cling nicely.

→ Can I substitute the mint?

Yes, basil can be used instead of mint for a different flavor profile.

→ How can I add protein to the dish?

For extra protein, consider adding toasted pine nuts or grilled chicken on top.

→ Is there a gluten-free option available?

Yes, you can use certified gluten-free pasta as a substitute.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the flavors beautifully.