Delight in a spring pasta featuring peas, ricotta, lemon zest, and fresh mint for a bright meal.
# What You’ll Need:
→ Pasta
01 - 12 oz short pasta such as penne, fusilli, or orecchiette
02 - Salt for pasta water
→ Vegetables
03 - 1⅔ cups fresh or frozen peas
04 - 2 cloves garlic, finely chopped
05 - Zest of 1 unwaxed lemon
→ Dairy
06 - 1 cup ricotta cheese
07 - ½ cup grated Parmesan cheese, plus extra for serving
→ Herbs and Seasonings
08 - 1 small bunch fresh mint leaves, finely chopped, approximately ½ oz
09 - 2 tablespoons extra-virgin olive oil
10 - Freshly ground black pepper to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of cooking water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large pan over medium heat. Add garlic and cook for 1 minute until fragrant.
03 - Add peas to the pan and cook for 2-3 minutes, or slightly longer if using frozen peas, until bright and just tender.
04 - Add drained pasta to the pan with peas and toss to combine.
05 - Remove from heat. Stir in ricotta, lemon zest, Parmesan, and half of the chopped mint. Add enough reserved pasta water to create a creamy sauce that coats the pasta.
06 - Season with salt and plenty of black pepper. Divide among plates and sprinkle with remaining mint and extra Parmesan.
