Little Ears Pasta with Peas, Mint & Ricotta

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A unique pasta dish with cheese, herbs and veggies.

By Iron Chef Donatella Arpaia

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
5
Yield:
5 servings
Nutrition Info
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.

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  • 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.

  • Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.

  • Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.

  • 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.

  • Add chopped mint and additional pepper.

Nutrition Facts

Per Serving:
455 calories; protein 19.1g; carbohydrates 70.7g; fat 10.8g; cholesterol 26.3mg; sodium 388.8mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Libbydix86
Rating: 5 stars
05/20/2018
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 and easy this recipe was. Looking forward to trying it again with the mint. Read More
Helpful
(1)

Most helpful critical review

mad
Rating: 3 stars
12/31/2019
I made it as directed it was good. I would cut back on the lemon and add some liquid maybe a few tablespoons of pasta water or cream it was a little dry. I had left over ham so reheated as an option to add on top as well as dried onions. I'll make it again. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Libbydix86
Rating: 5 stars
05/20/2018
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 and easy this recipe was. Looking forward to trying it again with the mint. Read More
Helpful
(1)
Dudette
Rating: 5 stars
02/11/2021
Delicious and light! I loved how different this is from the pasta I usually go to, which is super hearty and saucy - but equally filling and satisfying. I used frozen peas and warmed them through with the butter and half the lemon I zested, and used the other half of the lemon juice with the cheese sauce to boost the acidity. The mint is an absolute must - it felt almost like a sharp peppery spice on my tongue. Loved and will be making again in the spring with fresh peas and new veg! Read More
Helpful
(1)
mad
Rating: 3 stars
12/31/2019
I made it as directed it was good. I would cut back on the lemon and add some liquid maybe a few tablespoons of pasta water or cream it was a little dry. I had left over ham so reheated as an option to add on top as well as dried onions. I'll make it again. Read More
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BOOKMARKER
Rating: 4 stars
10/08/2019
10.1.19 ... https://www.allrecipes.com/recipe/254914/little-ears-pasta-with-peas-mint-ricotta/ ... I halved this, subbed with cavatappi - that's so fun to eat - skipped the zest, fresh lemon per serving, frozen peas. That's not toooo bad, right? I mean, after all, I did use ricotta & fresh mint! :O I liked, but it wasn't well-received by the rest. 'Tried before & after mint. Good either way, but I think I'd like the after mint version as a chilled pasta dish. Read More
An Idiot Aboard
Rating: 5 stars
07/11/2019
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. Read More
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