Lemon orecchiette with peas and ricotta
This Lemon Orecchiette with Peas and Ricotta features vibrant lemon zest, fresh spearmint, and creamy ricotta, creating a light yet flavorful dish. The whole-wheat pasta, combined with sweet peas and crunchy pine nuts, offers delightful textures and aromas.
Cook time 17 min
Prep time 15 min
Ingredients:
4 oz ricotta cheese3 tbsp spearmint
16 oz whole-wheat pasta
1 tsp lemon zest
1 tbsp lemon juice
1 dash salt
1 dash black pepper
1/4 tsp red pepper (spice)
1/4 cup olive oil
3 shallots
1 cup peas
1/4 cup pine nuts
Lemon orecchiette with peas, pine nuts, and ricotta is a delightful and refreshing pasta dish. Combining the zestiness of lemon, the freshness of spearmint, and the creaminess of ricotta, this recipe is perfect for a light yet satisfying meal. The addition of peas and pine nuts provides a wonderful texture and a burst of flavor that complements the whole-wheat pasta beautifully.
Instructions:
- Finely chop the spearmint and shallots.
- Zest and juice the lemon; set both aside.
- If using frozen peas, thaw them. If using fresh peas, blanch them briefly in boiling water and then drain.
- Bring a large pot of salted water to a boil.
- Add the whole-wheat orecchiette and cook according to the package instructions until al dente.
- Reserve 1 cup of pasta water before draining the pasta. Set the pasta aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the finely chopped shallots and cook until softened and translucent, about 3-5 minutes.
- Add the peas and cook for an additional 2 minutes until they are heated through.
- Stir in the lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes.
- Add the cooked pasta to the skillet along with a small amount of the reserved pasta water. Toss to combine and continue to cook for another 2-3 minutes. Add more pasta water if needed to reach your desired consistency.
- Turn off the heat and fold in the chopped spearmint and toasted pine nuts.
- Dollop the ricotta cheese evenly over the pasta while still in the skillet or transfer to a serving platter.
- Give a gentle stir to combine the ricotta, allowing some to mix in and some to stay in small dollops.
- Serve immediately, garnished with any extra spearmint leaves and a drizzle of olive oil if desired.
This lemon orecchiette with peas and ricotta is a delightful dish that brings together a harmony of flavors and textures. The freshness of the spearmint and the zestiness of the lemon perfectly balance the creamy ricotta, while the peas and pine nuts add both nutrition and a pleasant crunch. Follow these tips for the best results, and enjoy a wholesome and exquisite meal that's sure to impress.
Lemon orecchiette with peas and ricotta FAQ:
Cook whole-wheat orecchiette according to the package instructions, usually about 9-11 minutes, until al dente.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Yes, you can substitute ricotta with cottage cheese or mascarpone for a similar creamy texture, though the flavor will differ slightly.
Pasta is done when it is al dente—cooked but still slightly firm to the bite. Taste a piece to check for doneness.
You can use fresh mint or basil as substitutes for spearmint, though they will impart a different flavor profile.
Cooking Tips:
- Use fresh spearmint for an authentic and vibrant flavor. If fresh spearmint is not available, use dried spearmint sparingly as it has a more concentrated flavor.
- Toast the pine nuts in a dry skillet over medium heat until golden brown for added depth of flavor. Be careful not to burn them.
- Before zesting the lemon, make sure to wash it thoroughly to remove any wax or pesticide residues. Organic lemons are a great option for this recipe.
- Cook the pasta al dente to ensure it has a firm and slightly chewy texture. This will help it hold up better when mixed with the other ingredients.
- Reserve a small cup of pasta cooking water. You can use it to help loosen the sauce if it becomes too thick when mixing everything together.
Nutrition Facts
4 ServingsCalories 290kcal
Protein 12g
Carbohydrates 40g
Fiber 6g
Sugar 3.89g
Fat 24g
More recipes
Walnut parsley pesto with parmesan cheese
Easy walnut parsley pesto with parmesan for versatile dishes.
20 Dec 2025Pumpkin, basil and pine nut risotto
A creamy pumpkin risotto with basil and toasted pine nuts.
20 Dec 2025Barley, mushroom and chicken risotto
Hearty barley risotto with chicken, mushrooms, and spinach.
25 Dec 2025Broccoli pesto whole-wheat pasta
A nutritious dish of whole-wheat pasta with broccoli and basil pesto.
19 Jan 2026Tomato and rosemary focaccia
Flavourful tomato and rosemary focaccia, perfect for any occasion.
22 Nov 2025Caramelised onion, walnut and rosemary focaccia
Delicious focaccia topped with caramelised onions, walnuts, and rosemary.
07 Jan 2026Roasted pumpkin and herb risotto
Creamy roasted pumpkin and herb risotto, perfect for cosy nights.
09 Dec 2025