Pasta with Ricotta, Peas, and Mint

pasta with ricotta

Pasta with ricotta, peas, and fresh mint (oh…and bacon) is the perfect quick meal for a busy weeknight.  It’s reminiscent of Mac and cheese but a little more grown up and with more nutritional value.  You can easily toss in whatever veggies (sauteed zucchini, mushrooms, any leafy greens, and/or asparagus would all be delicious) and whatever fresh herbs you like or have on hand.  You can’t go wrong here; this creamy and flavorful dish is good in any form!

pasta with ricotta

pasta with ricotta


pasta ricotta recipe

Pasta with Ricotta, Peas, and Mint

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4


  • 8 oz whole wheat fusili or other noodle
  • 4 slices turkey bacon, diced into small pieces
  • 1 onion, chopped
  • 1/2 bag frozen peas
  • 16 oz container of whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Juice of 1-2 lemons
  • 1 large handful fresh mint leaves, rough chopped
  • A few handfuls of arugula


  1. Cook pasta according to package directions, making sure to salt the water. Meanwhile, add 1 Tbsp olive oil to a large pot and saute the bacon until crispy; remove pieces to a paper towel to drain.
  2. Add chopped onion to the pot and saute until soft (5-7 minutes). Add the peas and saute one more minute, then drain pasta (reserve 1/2 cup of the pasta water) and add to the pot along with the ricotta, lemon juice, mint, Parmesan, and a drizzle of olive oil. Gently mix together with a spatula, adding a little of the reserved pasta water if the mixture seems dry.
  3. Serve over a bed of arugula with another sprinkle of Parmesan cheese and a lemon wedge. This dish is also great at room temperature or chilled as a pasta salad.
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