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.
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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.