Main dishes Recipes Spring

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
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.

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  • brandi
    March 27, 2012 at 11:26 am

    this sounds like such a great mix! i can’t wait until our peas start coming in.

  • Amelia
    March 28, 2012 at 8:53 pm

    So jealous you have peas planted! This will be an honorable way to use them 🙂

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