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Pea and Ricotta Pasta

Spring garden peas with creamy ricotta — a 15-minute dinner that celebrates fresh flavours.

⏱ Prep: 10min 🔥 Cook: 15min 🍽 Serves: 4 📊 Easy 🍂 Spring ✓ Free
Servings
4
⏱ 10 Prep
🔥 15 Cook

🥕 Ingredients

  • 400g pasta (orecchiette or penne)
  • 300g fresh or frozen peas
  • 200g ricotta
  • 4 cloves garlic, crushed
  • zest of 1 lemon
  • juice of half lemon
  • 3 tbsp extra virgin olive oil
  • 50g parmesan, grated
  • handful fresh mint
  • to taste salt and pepper

👩‍🍳 Method

1
Cook pasta in heavily salted water. Reserve 1 cup pasta water.
2
Blanch peas in boiling water 2 minutes. Drain.
3
Warm olive oil with garlic over low heat 2 minutes (do not brown).
4
Blend or mash half the peas with ricotta, garlic oil, lemon zest, and juice.
5
Toss hot pasta with ricotta mixture, remaining peas, parmesan, and pasta water to loosen.
6
Season generously. Serve with mint and extra parmesan.
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