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Little Ears Pasta with Peas, Mint & Ricotta

Rated as 4.75 out of 5 Stars

"A unique pasta dish with cheese, herbs and veggies."
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30 m servings 455
Original recipe yields 5 servings


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  1. Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
  2. Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
  3. Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
  4. Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
  5. Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
  6. Add chopped mint and additional pepper.

Nutrition Facts

Per Serving: 455 calories; 10.8 70.7 19.1 26 389 Full nutrition

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Read all reviews 3
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Made as written, and it was a huge hit. My husband raved about it, and it will now be a staple in my summer pasta dish rotation.

Amazing cheese sauce, and I loved the lemon zest kick! I made it with steamed broccoli instead of peas and skipped the mint because I didn't have any on hand, and I was amazed at how delicious ...

10.1.19 ... ... I halved this, subbed with cavatappi - that's so fun to eat - skipped the zest, fresh lemon pe...