Lemon orecchiette with peas and ricotta
Discover the zestful flavors of our Lemon Orecchiette with Peas and Ricotta! This whole-wheat pasta dish balances the brightness of lemon zest and juice, the refreshing notes of spearmint, and the creamy goodness of ricotta. Complemented by sweet peas, crunchy pine nuts, and a savory blend of shallots and spices, it’s a nutritious and delicious meal perfect for any occasion.
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.
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.
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.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 12g
Carbohydrates 40g
Fiber 6g
Sugar 3.89g
Fat 24g
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