Pea and ricotta pasta with mint gremolata
Pea and ricotta pasta with mint gremolata is a fresh, Italian-inspired dish featuring al dente pasta tossed with seasonal vegetables and creamy ricotta. The vibrant flavors of peas, asparagus, and a zesty mint gremolata make it a perfect light meal for summer.
Cook time 15 min
Prep time 10 min
Ingredients:
10 oz pasta3/4 lb asparagus
1/2 cup peas
4 cups spinach
2 tbsp olive oil
1/2 cup ricotta cheese
2 tbsp lemon zest
1/2 cup spearmint
2 tbsp fresh parsley
2 garlic cloves
Pea and ricotta pasta with mint gremolata is a delightful summer dish that combines the fresh flavors of seasonal vegetables with the creamy texture of ricotta cheese. This Italian-inspired recipe is perfect for a light yet satisfying meal, bringing together the sweetness of peas and asparagus with the zesty notes of lemon and mint.
Instructions:
- Trim and cut the asparagus into 1-inch pieces.
- If using fresh peas, shell them; if using frozen, thaw them.
- Wash the spinach and roughly chop if leaves are large.
- Chop the spearmint and parsley, and mince the garlic cloves.
- Zest the lemon to obtain 2 tablespoons of lemon zest.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- In the last 2 minutes of cooking, add the asparagus pieces to blanch them.
- In the last 1 minute of cooking, add the peas.
- Reserve 1 cup of pasta cooking water, then drain the pasta, asparagus, and peas.
- In a small bowl, mix together the chopped spearmint, parsley, lemon zest, and minced garlic to create the gremolata. Set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the spinach and sauté until wilted, about 2-3 minutes.
- Remove from heat.
- Add the drained pasta, asparagus, and peas to the skillet with spinach.
- Gently mix in the ricotta cheese until well combined.
- If the mixture is too thick or dry, add some of the reserved pasta cooking water, a little at a time, until you reach the desired consistency.
- Divide the pea and ricotta pasta among serving plates.
- Sprinkle the mint gremolata generously over each plate.
- Serve immediately and enjoy your fresh and vibrant Pea and Ricotta pasta with Mint Gremolata!
Pea and ricotta pasta with mint gremolata is not only a feast for the taste buds but also a treat for the eyes, with its vibrant colors and fresh ingredients. This dish embodies the essence of summer and is perfect for any occasion, whether you're hosting a dinner party or enjoying a quiet evening at home. Bon appétit!
Pea and ricotta pasta with mint gremolata FAQ:
This recipe does not require baking. The pasta is cooked on the stovetop and ready in under 30 minutes.
You can use any type of pasta you prefer, but shorter shapes like penne or fusilli hold the sauce well. Ensure to follow the cooking time suggested on the package for al dente texture.
Yes, you can substitute ricotta cheese with cottage cheese for a lighter option or use cream cheese for a creamier texture. You could also try a dairy-free alternative if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan, adding a splash of water to prevent drying out.
If you don’t have spearmint, you can use regular mint or even basil as an alternate herb to add freshness to the gremolata.
Tips:
- Use the freshest vegetables available to enhance the flavors of the dish.
- Do not overcook the asparagus. It should be tender yet still have a slight crunch.
- Reserve some pasta water before draining to help adjust the sauce consistency if necessary.
- Toss the pasta and veggies with olive oil immediately after draining to prevent sticking.
- Adjust the amount of lemon zest and mint to taste, depending on your preference for citrus and mint flavors.
- Garnish with extra parsley and a sprinkle of lemon zest for an added burst of color and flavor.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 16g
Carbohydrates 60g
Fiber 5g
Sugar 4.40g
Fat 10g
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