Lemon Ricotta Pasta with Peas and Mint

Zutaten

• ✓400 g Pasta
• ✓250 g Ricotta
• ✓150 g Peas
• ✓1 piece (zest and juice) Lemon
• ✓1 bunch Fresh mint
• ✓50 g Grated Parmesan
• ✓2 tbsp Olive oil
• ✓to taste Salt
• ✓to taste Black pepper

Zubereitung

1. 1

   Cook pasta according to package directions in plenty of salted water until al dente. Just before draining, reserve about 200ml of the cooking water.

2. 2

   While the pasta is cooking, blanch the peas (if frozen, cook for the last 2-3 minutes) in boiling water or cook them with the pasta.

3. 3

   Finely chop the mint.

4. 4

   In a large bowl, combine ricotta, lemon zest, lemon juice, grated Parmesan, chopped mint, and 2 tbsp olive oil.

5. 5

   Add the drained pasta and peas to the ricotta mixture.

6. 6

   Mix everything well and gradually add some of the reserved cooking water until a creamy sauce forms that coats the pasta well.

7. 7

   Season with salt and freshly ground black pepper and serve immediately.