Pasta with Ricotta, Peas, and Mint
Prep time
Cook time
Total time
Serves: 4
  • 8 oz whole wheat fusili or other noodle
  • 4 slices turkey bacon, diced into small pieces
  • 1 onion, chopped
  • ½ bag frozen peas
  • 16 oz container of whole milk ricotta cheese
  • ½ 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 ½ 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.
Recipe by Eating Made Easy at