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
- Quick Glance
- 15 M
- 35 M
- Serves 4
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.
Add the lemon juice, oil, peas, salt, and pepper to the pot and toss to combine.
Add the ricotta and gently toss again.
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.
Recipe Testers' Tips
This is quick, simple, and full of flavor, good either as a side dish or on its own. I didn’t have any fresh mint on hand, but I had lots of basil, so I used that in its place. I imagine if you don’t care for mint, you could substitute a variety of other herbs as well. I also would like to try this recipe with chopped asparagus in place of the peas. I served this alongside some fresh salmon, and thought putting the salmon in the pasta might be an interesting addition.
This was a fast and satisfying pasta dish, perfect for a weeknight. The creaminess and tang of the ricotta went well with the lemon and mint, although I think I’ll add extra mint and some lemon zest to the ricotta next time I need a quick dinner.