Pea Ricotta Pasta
Whip up this creamy, delicious pea and ricotta pasta in about 20 minutes. Light, fresh, and full of flavour, it's a quick weeknight dinner perfect for spring.
Servings: 4 servings
Calories: 400kcal
Ingredients
- 1 tablespoon olive oil
- 4-5 garlic cloves, minced
- 1 ½ cups green peas, frozen
- 1 lemon, zest and juice
- ¾ - 1 cup ricotta
- 250 g pasta of choice (short pasta - penne, rigatoni, etc) about ½ a 500g bag
- salt, to taste
- fresh mint, for garnish
- parmesan cheese, for garnish
Instructions
- Add oil to a pan over medium heat, add minced garlic and cook until fragrant, about 1-2 minutes. Add the peas, zest of ½ a lemon, and a squeeze of lemon juice. Cook until the peas are no longer frozen.
- Meanwhile, bring a large pot of salted water to a boil, and cook your pasta according to the package directions.
- To your peas, add ricotta (starting with the lesser amount). Stir to combine well. Taste and add salt, more lemon zest and juice to your preference.
- When the pasta is done, use a slotted spoon to transfer it directly into the ricotta pea pan. Reserve about 1 cup of pasta water.If you don't have a slotted spoon, reserve your pasta water first, then drain your pasta, and dump it into the ricotta pan.
- Add ¼ cup pasta water to the pan with the pasta and ricotta. Stir to ensure all the noodles are coated. You may need to add more pasta water to help thin things out.
- Transfer pasta to bowls. Garnish with more lemon zest, parmesan cheese, and a few fresh mint leaves. Enjoy!
Notes
PASTA: short pasta shapes are best. Something like penne, rotini, fusilli, or rigatoni. They're easier to eat with the peas, and the creamy ricotta sauce coats them beautifully.
PASTA WATER: collect it when your pasta is nearly done or completely done cooking for the most benefits. Pasta water adds additional flavour, thins out the ricotta slightly, and creates a beautiful creaminess that binds well to the noodles.
GLUTEN FREE: use a gluten free pasta
MINT: while this is optional, I really suggest using it! I adds a beautiful brightness and pairs so well with the other flavours. Add as much or as little as you want.
RICOTTA: be sure to use full fat for the best texture, flavour and creaminess. It won't be the same if you use a low or reduced fat version.
CANNED PEAS: not suggested, but they'll work if it's all you have. Just drain and rinse. You won't need to cook them, so you can ignore that part of the recipe, and skip to the part where you add the ricotta.
HOW TO SERVE: I strongly suggest making & serving this immediately for the best results. But you could make the sauce and store in the fridge for up to 2 days, then cook your pasta fresh when you're ready to eat. Reheat the sauce in a pan, and add a little pasta water to loosen it up if needed.
Nutrition
Calories: 400kcal | Carbohydrates: 59g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 47mg | Potassium: 370mg | Fiber: 6g | Sugar: 6g | Vitamin A: 629IU | Vitamin C: 37mg | Calcium: 135mg | Iron: 2mg
