Little Ears Pasta with Peas, Mint and Ricotta



Prep Time

5 min

Cook time

10 min


  • 1 cup ricotta cheese

  • 1 cup grated parmesan cheese, divided

  • 1 tablespoon lemon zest

  • 1/4 teaspoon black pepper

  • 8 ounces orecchiette or shell pasta

  • 1 can (15 oz.) Libby's Naturals Sweet Peas, drained

  • 1 tablespoon chopped fresh mint


1. In mixing bowl, combine ricotta, ½ cup parmesan, lemon zest, and pepper.

2. Meanwhile, bring medium pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.

3. Add cooked pasta and peas into bowl with ricotta mixture along with ¼ cup of pasta water. Stir until the ricotta is evenly incorporated with the pasta. If it is too dry, add reserved water a little at a time. Add remaining parmesan and chopped mint; serve warm.