Little Ears Pasta with Peas, Mint & Ricotta


A unique pasta dish with cheese, herbs and veggies.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
5 servings


  • ½ cup ricotta cheese

  • 1 cup grated Parmesan cheese, divided

  • 2 tablespoons grated lemon zest, divided

  • 1 pinch Salt and pepper, to taste

  • 1 (16 ounce) package orecchiette pasta

  • 2 tablespoons unsalted butter

  • 4 (4 ounce) Libby's® Sweet Peas Vegetable Cups

  • 2 tablespoons chopped fresh mint


  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
11g Fat
71g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 455
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 29%
Cholesterol 26mg 9%
Sodium 389mg 17%
Total Carbohydrate 71g 26%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 19g
Vitamin C 4mg 18%
Calcium 183mg 14%
Iron 0mg 1%
Potassium 26mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.