Lemony Pasta with Peas and Ricotta

Lemony Pasta with Peas and Ricotta is a delicious spring pasta dish that is incredibly simple and quick to make, yet delivers big time on flavors, beauty and aroma!

Plus, it’s very hearty and super satisfying.


Butter Shallots Mint Leaves Garlic Peas

Gather and prep all ingredients. Bring a large pot of water to a boil.

Melt butter in a skillet over medium-low heat. Then, add shallots, fresh mint, if including, and chopped garlic. Cook until the shallots are translucent, softened and caramelized a bit, stirring occasionally, about 8 minutes or so.

Then, add the peas and lemon zest and cook until the peas are tender.

Add a couple tablespoons water to the pan to deglaze it, if necessary, using a wooden spoon to scrape up all the brown bits from the bottom of the pan. Season to taste with salt and pepper, then turn off the heat.

Cook pasta in salted boiling water for 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta cooking water.

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