There’s a lot to be said for following a recipe to the letter. There’s just as much to be said for playing a little loose with it. This simple, quick-cooking, one-pot meal turns out rave reviews as-is, although you could just as easily add a touch of grated lemon zest, swap another fresh herb for the mint, slip in some shorter, more fork-friendly pasta shapes in place of the pappardelle, or use goat cheese as a stand-in for the ethereally light ricotta. Or during the dog days of summer, rinse the pasta under cool running water and make it as blissfully chilled as you can.–Renee Schettler Rossi
LC Life-is-Too-Short Tip
For one less pot to contend with, plunge the peas into the same pot of boiling water that you’ll later use for the pasta. Cook the peas, extricating them with a slotted spoon, then toss them in ice water while the pasta cooks.
Lemon, Ricotta, and Pea Pasta Recipe
- Quick Glance
- 15 M
- 35 M
- Serves 4
- 14 to 16 ounces pappardelle or wide ribbon pasta
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1 cup fresh or frozen green peas, cooked
- Sea salt and cracked black pepper
- 1 pound fresh ricotta cheese
- 1/2 cup thinly sliced mint leaves (just stack ’em and slice ’em and, if you wish to sound fancy schmancy, call them chiffonade)
- Grated Parmesan cheese to serve (optional)
- 1. Cook the pasta in a large pot of salted boiling water for 10 to 12 minutes or until al dente. Drain and return it to the pot.
- 2. Add the lemon juice, oil, peas, salt, and pepper to the pot and toss to combine.
- 3. Add the ricotta and gently toss again.
- 4. Spoon the pasta onto plates and top with the mint and Parmesan, if using.
Don’t be too eager to add the mint to the warm pasta, as this can cause the delicate herb to darken. It could get ugly.
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Lemon, Ricotta, and Pea Pasta Recipe © 2006 Donna Hay. Photo © 2006 Con Poulos. All rights reserved.
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