Lemon Pea Spaghetti with Ricotta and Mint

Spaghetti with fresh peas, creamy ricotta and lemon make a light, summery after-work dish in 20 minutes. The sauce is made directly in the pan without cream.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 200 g Spaghetti
• 150 g frozen peas
• 150 g ricotta
• 40 g Parmesan, freshly grated
• 1 pc organic lemon
• 1 pc garlic clove
• 2 tbsp olive oil
• 5 g fresh mint
• salt
• pepper, freshly ground

Method

1. Bring water to a boil in a large pot and salt it generously.
2. Cook the spaghetti according to the package instructions until al dente. Add the peas to the pot for the last 3 minutes of cooking.
3. Meanwhile, wash the lemon well under hot water and finely grate the zest. Halve the lemon and squeeze out the juice.
4. In a bowl, stir the ricotta, Parmesan, half of the lemon zest, 1 tbsp lemon juice, salt and pepper until smooth.
5. Finely chop the garlic and let it sweat in a large pan with the olive oil over medium heat for 1 to 2 minutes, without letting it brown.
6. Drain the pasta and peas, reserving about 100 ml of pasta water. Add the pasta and peas to the pan and toss briefly.
7. Stir the ricotta mixture with 3 to 4 tbsp of pasta water and fold it under the pasta until a creamy sauce forms. If needed, thin with a little more pasta water.
8. Finely chop the mint, fold half of it in, and season with lemon zest, pepper and the remaining lemon juice. Serve sprinkled with the remaining mint.