Spring Pea & Mint Pasta with Goat's Milk Ricotta

By / Photography By Kathryn Brass-Piper | April 01, 2015


Combine pasta, garlic, butter, 1½ teaspoons salt, and water in a large, straight-sided skillet. Bring to a boil over high heat. Cook, stirring often, for 5 minutes. Add sugar snap peas and continue to cook until pasta is al dente and water has reduced to a sauce-like consistency, 2–3 minutes.

Quickly add peas and stir to warm through. Add mint and toss to combine. Divide among 4 bowls and top with ricotta and lemon zest. Season with salt and pepper. Serve immediately.

Combine milk and salt in a heavy-bottomed saucepan over medium heat. Warm milk, stirring often with a rubber spatula to prevent scorching, until it reaches 180°.

Remove from heat and briefly stir in vinegar and lemon juice. Let sit undisturbed while curds form, about 5 minutes.

Set a sieve over a large bowl and line with cheesecloth. Carefully transfer the curds to sieve and let drain briefly. Serve immediately or store in refrigerator.


Spring Pea & Mint Pasta
  • 12 ounces dried Mafaldine pasta, broken in half
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons grass-fed butter
  • 1½ teaspoons sea salt
  • 4½ cups water
  • 12 ounces sugar snap peas, stem ends snapped
  • 6 ounces frozen peas
  • 2 tablespoons finely chopped mint
  • 1 cup Goat's Milk Ricotta (or store-bought ricotta), room temperature
  • Zest of 1 lemon
  • Sea salt and freshly ground pepper
Goat's Milk Ricotta
  • 4 cups whole goat's milk
  • 1 teaspoon sea salt
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon fresh lemon juice
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