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Light Lemon Ricotta Angel Hair Pasta With Fresh Peas and Mint

Delight in a bowl of Light Lemon Ricotta Angel Hair Pasta With Fresh Peas and Mint—each bite is a playful mix of creamy, zesty, and fresh flavors that perfectly capture the essence of a warm evening. This dish is quick, delightful, and a celebration of spring's best ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 oz angel hair pasta
  • 1 cup ricotta cheese
  • 1 lemon zested and juiced
  • 1 cup fresh peas
  • 1/4 cup fresh mint leaves chopped
  • 2 tbsp olive oil
  • Salt to taste
  • Freshly cracked black pepper to taste

Method
 

  1. Cook the angel hair pasta according to package instructions until al dente.
  2. In a large mixing bowl, combine the ricotta, lemon zest, lemon juice, and olive oil.
  3. Add the cooked pasta to the ricotta mixture, along with the peas and mint.
  4. If the pasta seems dry, gradually stir in the reserved pasta water until you reach your desired consistency.
  5. Season with salt and freshly cracked black pepper to taste.
  6. Serve immediately, garnished with additional mint or lemon zest if desired.

Notes

For the best flavor, use high-quality fresh ingredients. This dish is best enjoyed immediately but can be stored in the fridge for up to 2 days. Reheat gently on low heat, adding a splash of water if needed.