Pea and ricotta pasta with mint gremolata

Indulge in a fresh and vibrant Pea and Ricotta pasta with Mint Gremolata. This delicious recipe combines al dente pasta with asparagus, peas, and spinach, all tossed in a creamy ricotta and olive oil sauce. A zesty mint and parsley gremolata adds a burst of flavor, making this dish a perfect blend of healthy and indulgent. Ready in just under 30 minutes, it's an easy weeknight meal that the whole family will love!

  • 14 Apr 2025
  • Cook time 15 min
  • Prep time 10 min
  • 4 Servings
  • 10 Ingredients

Pea and ricotta pasta with mint gremolata

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.

Ingredients:

10 oz pasta
280g
3/4 lb asparagus
340g
1/2 cup peas
60g
4 cups spinach
120g
2 tbsp olive oil
27g
1/2 cup ricotta cheese
120g
2 tbsp lemon zest
30g
1/2 cup spearmint
44g
2 tbsp fresh parsley
10g
2 garlic cloves
6g

Instructions:

1. Prepare Ingredients:
- 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.
2. Cook the Pasta:
- 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.
3. Prepare the Gremolata:
- In a small bowl, mix together the chopped spearmint, parsley, lemon zest, and minced garlic to create the gremolata. Set aside.
4. Cook the Spinach:
- 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.
5. Combine Ingredients:
- 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.
6. Serve:
- Divide the pea and ricotta pasta among serving plates.
- Sprinkle the mint gremolata generously over each plate.
7. Enjoy:
- Serve immediately and enjoy your fresh and vibrant Pea and Ricotta pasta with Mint 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.

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!

Nutrition Facts
Serving Size260 grams
Energy
Calories 340kcal17%
Protein
Protein 16g11%
Carbohydrates
Carbohydrates 60g17%
Fiber 5g14%
Sugar 4.40g4%
Fat
Fat 10g12%
Saturated 2.62g9%
Cholesterol 9mg-
Vitamins
Vitamin A 180ug20%
Choline 40mg7%
Vitamin B1 0.83mg69%
Vitamin B2 0.53mg41%
Vitamin B3 6mg40%
Vitamin B6 0.29mg17%
Vitamin B9 260ug66%
Vitamin B12 0.08ug3%
Vitamin C 18mg21%
Vitamin E 1.69mg11%
Vitamin K 230ug188%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.42mg47%
Iron, Fe 5mg46%
Magnesium, Mg 90mg21%
Phosphorus, P 260mg21%
Potassium, K 590mg17%
Selenium, Se 50ug94%
Sodium, Na 80mg5%
Zinc, Zn 2.11mg19%
Water
Water 150g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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