Lemon Pasta with Peas and Mint (Print Version)

Delight in creamy lemon pasta with fresh peas and mint.

# What You'll Need:

→ Pasta

01 - 12 oz pasta (such as spaghetti, linguine, or penne)

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 1 small garlic clove, finely minced

→ Dairy

06 - 1 cup ricotta cheese
07 - ½ cup grated Parmesan cheese

→ Herbs & Extras

08 - 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
09 - 2 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - 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.
02 - While the pasta cooks, in a large bowl, mix together the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint. Season with salt and pepper to taste.
03 - Reserve ½ cup of pasta cooking water, then drain the pasta and peas. 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. Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.

# Expert Tips:

01 -
  • Bright, fresh flavors from lemon and mint make this pasta light yet satisfying.
  • Creamy ricotta adds indulgence without heaviness.
  • Quick preparation time—ready in just 25 minutes.
  • Versatile and easy to customize with other herbs or proteins.
  • Perfect for spring and summer meals.
02 -
  • Reserve pasta water to create a silky, creamy sauce that clings to the pasta.
  • Use fresh lemon zest and juice for maximum brightness and flavor.
  • Season the ricotta mixture well with salt and pepper to balance the creaminess.
  • Garnish with extra mint leaves for a fresh aroma and appealing look.
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