Spring Pea & Mint Pasta with Goat's Milk Ricotta

A delicious springtime pasta recipe perfect for picnics and parties.
By / Photography By Kathryn Brass-Piper | April 18, 2015


  1. Combine milk and salt in a heavy-bottomed saucepan over medium heat.
  2. Warm milk, stirring often with a rubber spatula to prevent scorching, until it reaches 180°.
  3. Remove from heat and briefly stir in vinegar and lemon juice.
  4. Let sit undisturbed while curds form, about 5 minutes.
  5. Set a sieve over a large bowl and line with cheesecloth.
  6. Carefully transfer the curds to sieve and let drain briefly.
  7. Store in refrigerator until ready to add to pasta (below)..
  8. Combine pasta, garlic, butter, 1½ teaspoons salt, and water in a large, straight-sided skillet.
  9. Bring to a boil over high heat. Cook, stirring often, for 5 minutes.
  10. 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.
  11. Quickly add peas and stir to warm through.
  12. Add mint and toss to combine.
  13. Divide among 4 bowls and top with ricotta and lemon zest.
  14. Season with salt and pepper.
  15. Serve immediately.


Goat's Milk Ricotta
  • 4 cups whole goat's milk
  • 1 teaspoon sea salt
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon fresh lemon juice
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
  • Zest of 1 lemon
  • Sea salt and freshly ground pepper
  • 1 cup Goat's Milk Ricotta (or store-bought ricotta), room temperature
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