Orecchiette with Ricotta, Peas, & Mint


  • 1 1/2 cup fresh ricotta
  • 1 cup grated parmesan
  • 4 Libby’s® Sweet Peas Vegetable Cups or 1 can Libby’s® Sweet Peas*2 tbsp. lemon zest
  • 2 tbsp. mint, chopped
  • 1 lbs orecchiette pasta
  • 2 tbsp. butter (unsalted)
  • salt and pepper, to taste


  • Mix the ricotta, ½ cup Parmesan, and 1 tablespoon lemon zest in a bowl. Season mixture with salt & pepper to taste.
  • Put a pot of water to boil wit a generous amount of salt. When water is boiling, add pasta and cook according to directions.
  • Add butter to a sauté pan, and cook peas and cook 1-2 minutes. Alternatively, use one of Libby’s microwavable pouches to save time.
  • Drain pasta, reserving 1 cup of water, and add pasta to peas. Cook for 1 minute, and then transfer to a large bowl.
  • Mix in ricotta and ¼ cup of pasta, and then stir until ricotta is evenly incorporated. If too dry add reserved water a little at a time.
  • Add the rest of Parmesan, remove from heat, and add chopped mint, the rest of the lemon zest, and additional ground pepper and salt to taste.

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