With its classic springtime combination of mint and peas, this pasta is a perfect simple and fast after work dinner idea.
Fettuccine with peas, mint and ricotta
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup ricotta cheese, divided
  • 2 tablespoons extra-virgin olive oil
  • Zest and juice of 1/2 lemon
  • Freshly ground black pepper
  • 1/2 pound dried fettuccine
  • 1 cup fresh or frozen peas, thawed
  • 10-12 leaves fresh mint


In small bowl, mix 1/2 cup ricotta, olive oil, lemon zest and juice and a few grinds black pepper. Set aside.

Cook fettuccine in large pot of generously salted water according to package directions. Reserve 1 cup cooking water. Drain pasta and return to pot. Stir in ricotta-lemon mixture and half of the reserved cooking liquid. Stir in peas. Stir in remaining cooking water, if desired. Once pasta is well-coated, place on serving tray and dollop with remaining ricotta and fresh mint. Serve immediately. 

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