If you’re after a dinner that looks as beautiful as it tastes, this Pea and Mint Pasta with Ricotta is it. In just 20 minutes, you’ve got a bowl of pasta coated in the glossiest green sauce — fresh, vibrant, and full of flavour.
I made this for our Meat-Free Monday dinner and, to be honest, I wasn’t sure if it would be filling enough. But the peas add a natural sweetness and creamy body that make the dish surprisingly substantial. My husband and son absolutely lapped it up — not a forkful left on either plate. It’s fresh, light, and still hearty enough to feel like a proper meal.
If you’re into quick, no-fuss pastas, you might also like my Pasta Puttanesca — it’s just as simple and full of flavour.
Why You’ll Love It
- Quick & Easy: Ready in under 20 minutes from start to finish.
- Naturally Creamy: The peas make a silky sauce without cream.
- Bright & Fresh: Mint and lemon keep the flavour clean and vibrant.
- Meat-Free Monday Hero: A satisfying, veggie-forward dinner that everyone will enjoy.
- Family-Friendly: Mild, balanced flavours that kids and adults both love.
If you’re after another meat-free pasta idea, my Mushroom Ragu is a richer, slower-cooked option that’s perfect for cooler weather.
Ingredients Explained
- Peas: The heart of the sauce — they add sweetness, body, and that brilliant green colour.
- Mint: Brings freshness and fragrance without overpowering.
- Garlic: Adds depth and savouriness.
- Parmesan: For umami richness and creaminess.
- Lemon juice: Brightens the flavour and balances the peas.
- Ricotta: Soft and light — the perfect cool contrast against the hot pasta.
- Pasta water: The magic ingredient that helps the sauce cling to every piece.
If you love this mix of mint, lemon, and spring greens, try my Charred Asparagus and Broad Beans with Mint Yoghurt Sauce — it shares that same fresh, green energy.
Pro Tips
- Blend while hot: That’s what locks in the vibrant colour.
- Don’t overcook the mint: Ten seconds is plenty.
- Use good olive oil: It adds sheen and a peppery finish.
- Serve immediately: The colour and gloss are at their peak right after tossing.
Vegan Option
To make this Pea and Mint Pasta completely vegan, simply swap:
- Parmesan → use nutritional yeast (about 3 tablespoons) or a vegan Parmesan-style cheese.
- Ricotta → top with vegan ricotta, cashew cream, or a drizzle of extra virgin olive oil for a clean, glossy finish.
With those swaps, the sauce becomes entirely dairy-free — the peas and olive oil create a naturally creamy texture, so you won’t miss the cheese.
Storage & Make-Ahead
This pasta is best served fresh, but leftovers will keep for up to 2 days in the fridge.
Reheat gently with a splash of water or extra olive oil.
You can also freeze the sauce on its own for up to 2 months — re-blend with a little hot water before using.
FAQs
Can I use frozen peas?
Yes! Frozen peas work beautifully — they’re sweet and retain their colour when blended hot.
Can I skip the ricotta?
Absolutely. The pasta is delicious simply topped with Parmesan and olive oil — or vegan alternatives.
Can I use basil instead of mint?
You can, but it will taste more like a pesto. Mint gives this dish its distinctive fresh flavour.
Final Thoughts
For something so quick and easy, this Pea and Mint Pasta with Ricotta feels surprisingly special. The sauce is bright and creamy, the colour is almost too pretty to eat, and the whole dish comes together faster than it takes to set the table.
It’s quick, fresh, and feels like a proper meal — nothing fancy, just a simple green pasta that works every time.
Pea and Mint Pasta with Ricotta
Equipment
- large pot
- Slotted spoon
- Blender
- Mixing Bowl
- Cheese grater
Ingredients
- 400 g rigatoni or orecchiette, penne, or another short pasta
- 2 ½ cups about 310 g peas – fresh or frozen
- 2 large garlic cloves peeled
- 1 ¼ loosely packed cups fresh mint leaves stems removed
- ⅓ cup grated Parmesan cheese plus extra to serve
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice plus extra to taste
- Sea salt and cracked black pepper
- ⅓ cup fresh ricotta to serve
- Reserved pasta water about 1 ½ cups
Instructions
Bring water to the boil
- Fill a large pot with about 4 litres of water. Bring to a rolling boil and add 1 ½ tablespoons sea salt.
Cook the peas, garlic and mint
- Add the peas and garlic to the boiling salted water and cook for 2 ½ minutes.
- In the last 10–15 seconds, add the mint leaves.
- Scoop everything out with a slotted spoon and transfer straight to a blender.
Blend the sauce
- Add the Parmesan, lemon juice, and about ½ cup of hot pasta water to the blender.
- Remove the inner cap (or hold the lid slightly ajar with a tea towel) to let steam escape, and blend until smooth and vividly green.
- Add the olive oil, salt, and pepper, then blend again until the sauce is silky and glossy.
- Adjust seasoning and lemon juice to taste.
Cook the pasta
- In the same pot, cook the pasta until al dente — about 1 minute less than the packet suggests.
- Before draining, reserve another 1 cup of the cooking water.
Toss pasta and sauce together
- In a large mixing bowl
- Pour in the hot green sauce, then use a slotted spoon to transfer the pasta straight from the boiling water into the sauce.
- Toss well, adding splashes of reserved pasta water as needed until every piece is glossy and well coated.
Serve
- Divide among bowls and top with spoonfuls of ricotta, a drizzle of olive oil, extra Parmesan and cracked pepper.
Video
Nutrition
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Delicious and easy ! Love it 👏💕