Lemon Ricotta Pasta Delight (Print Version)

Creamy pasta with lemon, ricotta, and fresh peas.

# What You'll Need:

→ Pasta

01 - 350 g (12 oz) pasta (such as spaghetti, linguine, or penne)

→ Vegetables

02 - 1 cup (150 g) fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 1 small garlic clove, finely minced

→ Dairy

06 - 250 g (1 cup) ricotta cheese
07 - 50 g (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:

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.
04 - 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.
05 - Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.

# Expert Tips:

01 -
  • This dish is like a little burst of sunshine on your plate.
  • The creamy ricotta complements the sharpness of lemon, creating a flavor hug you won't forget.
02 -
  • Don’t skip the pasta cooking water; it's a magic ingredient for getting the right creamy consistency.
  • Always taste as you go to ensure your seasoning is just how you like it.
03 -
  • When in doubt, always taste your sauce before serving.
  • A sprinkle of red pepper flakes can add a delightful kick.
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