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
- Quick Glance
- 15 M
- 35 M
- Serves 4
IngredientsEmail Grocery List
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 Reviews
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.