Pasta with peas and ricotta
Creamy pasta with peas, ricotta, lemon and mint.
Active time25 min
Cooking12 min
Total30 min
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Ingredients
- 1 lemon
- 15 g mint
- 350 g shelled peas
- 150 g ricotta
- 30 ml olive oil
- 320 g short pasta (dried)
Preparation
Wash and finely chop the mint. Wash and zest the lemons, then juice half of the listed quantity.
1 lemon15 g mint- knife
- grater
- citrus press
Cook the pasta in boiling water according to the packet instructions, for around 10 to 12 minutes. Add the peas for the final 4 minutes. Reserve 150 ml of cooking water, then drain.
350 g shelled peas320 g short pasta (dried)- saucepan
- colander
While the pasta is cooking, mix the ricotta, oil, mint, lemon zest and juice in a large mixing bowl. Add the hot pasta and peas, then loosen with the cooking water as needed. Serve immediately.
150 g ricotta30 ml olive oil- mixing bowl
- spoon
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration