Pasta with Peas and Ricotta
This lemony pasta with peas and ricotta is so easy to make yet so incredibly delicious! Here spaghetti is tossed with fresh mint leaves, green peas, lemon juice and covered with light, creamy ricotta sauce. This is an easy dinner recipe the whole family will love!
❤️ You’ll Love Ricotta Peas Pasta Recipe
- It requires 10 ingredients only. All of them are easily available in your grocery store.
- It comes together in 20 minutes only. You need to cook pasta and sauce side-by-side, combine both and it’s ready.
- This makes a light vegetarian dinner. Pair it with some salad and comfy, hearty meal is on the table.
- Peas and ricotta combo make very satisfying pasta sauce.
- The addition of lemon juice and lemon zest makes the whole dish lemony with perfect tang. This lemony flavor goes well with ricotta and peas pasta.
- Mint leaves add nice fresh flavors.
- In short, this pasta with peas, ricotta, lemon, and mint makes the best flavor combo. You must try it!
🧾 Ingredients
Here is the pic of the ingredients you’ll need to make this lemony ricotta peas pasta recipe. You might have all these ingredients in your pantry. If not they are easily available.
- Spaghetti: You can use any pasta like penne, ditalini, angel hair, macaroni, etc.
- Green peas: I am using a frozen pack of sweet peas. Since frozen ones are already cooked, it takes less time to cook. If using fresh green peas then increase the cooking time.
- Olive oil and butter: I prefer to use a combination of both oil and butter. You can use only oil or only butter, it’s up to you.
- Mint leaves: It must be fresh. Dried herb won’t give you the same flavor.
👩🍳 How To Make Pasta With Peas And Ricotta?
1) Cook the pasta in salted, boiling water according to package instructions. Reserve about ½ cup of pasta water before draining. While pasta is boiling start making the sauce.
In a large skillet, heat the butter and oil on medium heat. Once hot add chopped garlic, saute for a minute, or till garlic starts to brown.
2) Then add peas and ¼ cup of water. Sprinkle salt and pepper. Let the peas cook for 3-4 minutes or till soft and cooked.
3) Now add lemon zest, ricotta cheese, and reserved pasta water.
4) Mix and let it come to a simmer.
5) Now add cooked spaghetti.
6) Lastly, add lemon juice and fresh mint leaves. Toss the pasta well, so it coated evenly with the creamy sauce. Serve warm.
💭 Expert Tips
- Cook spaghetti and sauce both side by side, so all comes together quickly in just about 15 minutes.
- Add lemon juice at the end, otherwise, the creamy sauce may curdle.
- Also, add mint leaves at the end, so they retain their fresh flavor.
- Do not overcook the peas, otherwise, they get mushy and lose its green color.
- If pasta looks dry, add some more of pasta water. The quantity purely depends on how you like your sauce.
Check out more pasta recipes
- Corn pasta (creamy, but NO Cream added)
- Spaghetti with spicy tomato sauce
- Spaghetti aglio e olio
- Masala pasta (Desi Indian style)
- Roasted red pepper pasta
- Parsley cilantro pesto pasta
- Zucchini pasta
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Pasta with Peas and Ricotta
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 8 oz Spaghetti, Dry, uncooked
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic, finely chopped or minced
- 1 cup Green peas, frozen or fresh
- Salt & Pepper, to taste
- ¼ cup Water
- 1 teaspoon Lemon zest
- ½ cup Ricotta cheese
- 1 ½ teaspoon Lemon juice
- ¼ cup Mint leaves, chopped
Instructions
- Cook the pasta in salted, boiling water according to package instructions. Reserve about ½ cup of pasta water before draining. While pasta is boiling start making the sauce.
- In a large skillet, heat the butter and oil on medium heat. Once hot add chopped garlic, saute for a minute, or till garlic starts to brown.
- Then add peas and ¼ cup of water. Sprinkle salt and pepper. Let the peas cook for 3-4 minutes or till soft and cooked.
- Now add lemon zest, ricotta cheese, and reserved pasta water. Mix and let it come to a simmer.
- Now add cooked spaghetti, lemon juice, and fresh mint leaves. Toss the pasta well, so it coated evenly with the creamy sauce. Serve warm.
Video
Notes
- Frozen peas are already cooked, so it takes less time to cook. But using fresh peas then increase the cooking time.
- Do not overcook the peas, otherwise, they get mushy and lose its green color.
- Add lemon juice at the end, otherwise, the creamy sauce may curdle.
- Also, add mint leaves at the end, so they retain their fresh flavor.
- Mint leaves must be fresh. Dried herb won’t give you the same flavor.
- If pasta looks dry, add some more of pasta water. The quantity purely depends on how you like your sauce.
