Italian dinner
Lemony Ricotta & Pea Pasta
Spring in a bowl, any time of year: creamy ricotta, sweet peas, lemon zest, and mint tossed through pasta in 15 minutes flat.
Jump to recipe
- 15 min · Quick
- Beginner
- Mild spice
- Serves 2
- Hob
VegetarianCarb loverHotFreshBudget friendlyFamily favorite
Contains: Wheat, Milk. Always check ingredient labels.
Why you'll love it
- Ready in about 15 minutes
- Fresh
- Budget friendly
- Family favorite
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Mild enough for most kids.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Short pasta (e.g. orecchiette or fusilli)200 g
- Frozen peas150 g
- Ricotta150 g
- Lemon, zested and juiced1 whole
- Parmesan, grated25 g
- Fresh mint, chopped1 tbsp
- Olive oil1 tbsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans carb lover. We don't publish calorie numbers until they're calculated from real data.
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