Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas

by Andie Mitchell on June 21, 2011

Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas

You know me well by now. Pappardelle with ricotta, mint, lemon zest, and fresh peas doesn’t often seat herself at my dinner table.

I mean, I adore that eggy silkiness that only fresh pasta has.

The velvet of whole milk ricotta.

The way garlic tans golden within seconds of bubbling in olive oil. My favorite smell.

Brightness of lemon. Tart tang meets sweet.

The effervescence of mint.

But I don’t often fuss with fresh pasta; I only muddle my mint when I’m fixing friends a mojito; I cannot even tell you where one would buy freshly shelled peas independent of freezers and cans. .

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So allow me to introduce you to my friend Camille. She’s the reason my dining here is fine.

She has style and grace. An apartment straight out of Elle Décor.

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Everything about her is sexy and cool and full and confident.

She’s one of those people who doesn’t wait for special occasions to wear that shimmering sequined mini. Red heels would just as likely strut on Tuesday as they would on Friday night.

She has taste. She’s purposeful and decisive and, if I’m being honest, she makes me feel like all of life is celebratory.

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We make dinner together and it’s not just tacos or spaghetti with meatballs. No, it’s a plate I reserve for restaurants. Luscious and intense and true.

Naturally, there’s Prosecco.

She makes me a spritzer with elderflower syrup.

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She insists we use her gold china.  Mostly because…well, why not?

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I know. pappardelle-with-ricotta-and-mint-12

She’s vibrant and so effervescent I feel more alive when I’m with her.

This dish is so Camille.

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Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas

  • 12 ounces fresh pappardelle pasta
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons minced fresh mint leaves
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons salt, divided
  • 1/2 teaspoon fresh cracked black pepper
  • Freshly grated parmesan cheese
  • Freshly shelled peas, blanched (optional)

 

  1. Boil your pasta in salted water.
  2. While your pasta is cooking, muddle the mint and lemon zest (gently mash them to release their natural oils using a mortar and pestle or the back of a spoon) in a small bowl. Add the ricotta, 1 teaspoon salt, and pepper. Set aside.
  3. Make the garlic sauce: Saute the garlic in a small pan with the olive oil until it turns a light golden color and becomes aromatic. Remove the pan from heat, swirl it a few times to be sure the garlic is not sticking to the bottom of the pan. Pour the olive oil and garlic into a medium bowl. Add one teaspoon salt.
  4. Drain the pasta and toss it with the garlic-olive oil mixture. Add the peas (optional). Lay the pasta out on a platter, top with spoonfuls of the ricotta mixture and freshly grated parmesan cheese.

serves 4

{ 40 comments… read them below or add one }

Ana Maria June 22, 2011 at 12:52 am

What a lovely description of your friend :)

I’m going to make this this week. I have fresh peas sitting all cute in my fridge right now, but it’s time they did something productive!

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Lauren at Keep It Sweet June 22, 2011 at 2:48 am

This looks amazing. I kind of love peas but have to admit I usually go for frozen!

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Laura @ Meet Virginia June 22, 2011 at 4:36 am

I was about to write, “What a lovely description of your friend,” and then I saw Ana Maria’s comment above. Too funny! That means it must be true. You have such a talent for writing! And your friend’s apartment is absolutely gorgeous.

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chelsey @ clean eating chelsey June 22, 2011 at 4:37 am

I am in love with those dishes – and that apartment. I want to be friends with Camille too.

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Angela @ Eat Spin Run Repeat June 22, 2011 at 4:59 am

Oh wow, that apartment is absolutely gorgeous, and same with the meals in the photos too! Love the bright colour and elegance. About the gold china – why wouldn’t she bust out the fancy stuff for special guests like you!? ;)

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Mrs. Fish June 22, 2011 at 5:02 am

I have a why wait attitude with my nicer things as well! I used my cloth napkins and stemware for our Father’s Day dinner. My grandma kept saying, “honey can’t we just use paper napkins and plates?” We could have, but I have this. So why not?

What a great looking dinner!

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Riss June 22, 2011 at 5:13 am

Mmmm looks fabulous. Please tell me you’ll be posting the salad recipe, too! It looks perfect for all this unbearably hot weather we are “blessed” with in Atlanta during summer time.

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girliefriend June 23, 2011 at 1:44 pm

+1 I was thinking the same thing!

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Jessica @ Stylish Stealthy and Healthy June 22, 2011 at 5:57 am

Fancy friends are lovely :) They make you feel fancy too, just by proximity.

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Bianca @ Confessions of a Chocoholic June 22, 2011 at 6:11 am

What a nice tribute to your friend. Her apartment is gorgeous!

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Lisa June 22, 2011 at 6:47 am

Will she be my friend too? :)

The dish looks amazing…I would probably only make it with a friend like Camille too!

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Jen @ keepitsimplefoods June 22, 2011 at 6:48 am

I want this dish and your friend Camille’s taste in decorating. I cannot decorate to save my life, though I still like to think of myself as sexy, cool and confident. ;)

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nestra June 22, 2011 at 7:06 am

That dinner looks fabulous! Could you possibly ask your amazing friend where she gets here elderflower syrup? I’ve been looking for some.

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Katie P June 22, 2011 at 9:07 am

I second that, I want to know where to get elderflower syrup too. Chez Panisse make an elderflower soda that is out of this world and I want to try and recreate it at home!

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Camille Willemain June 22, 2011 at 9:12 pm

Camille here! The elderflower concentrate is from IKEA!! Shhh don’t tell it might ruin the glamorous image Andrea has painted of me ;)

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Shawna July 6, 2011 at 5:06 pm

haha! camille you rule. i am always impressed by your style… andie said it so well! :)

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Rachel @ The Avid Appetite June 22, 2011 at 7:22 am

Absolutely beautiful! I’m typically not a pea fan, but I do love ricotta and parmesean :) I might make an exception for this dish.

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Kristen @ Chocolate Covered Kristen June 22, 2011 at 7:25 am

Yum! As soon as I saw that picture I thought about the ricotta in my fridge right now and got hungry!

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Leanne (Bride to Mrs.) June 22, 2011 at 7:35 am

I love the idea of using good stuff no matter what day, whether there is anything or not to celebrate, etc. I love that. I’m going to try to remember that.

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Camille June 22, 2011 at 7:50 am

I’m glad you’ve got a Camille in your life, although I wish I was your friend Camille! This looks wonderful, I can’t wait to try it for myself!

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The Café Sucré Farine June 22, 2011 at 8:25 am

Oh my, this looks wonderful! I love pappardelle and the other flavors sound wonderful! Thanks, Chris

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Tina June 22, 2011 at 8:53 am

Yes. Please. :) This looks simply fabulous!

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Rebecca @ How the Cookies Crumble June 22, 2011 at 12:00 pm

I like her style! Why not use the nice china all the time and rock your favorite heels to work! I think it’s a great idea to celebrate life all the time. An her apartment really does look like it’s out of a magazine!

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Ashley June 22, 2011 at 1:11 pm

OH my word. To die for! Your description of each ingredient is perfect. :)

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Gina June 22, 2011 at 1:21 pm

Mickey and I have made a similar dish…only with the cheese and mint in raviolis and sauteed summer squash tossed in…it was so fresh and not too heavy! I love that flavor combination!

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Clarissa @ Sober and the City June 22, 2011 at 3:07 pm

Mmmm yummy! Also – a fantastic setting!

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Mary @ Fervent Foodie June 22, 2011 at 5:50 pm

I need a Camille in my life!

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Krystina (Organically Me) June 22, 2011 at 6:01 pm

I’m helplessly in love with this dish. Also, I wish I had a friend like Camille. Oh, I wish.

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Parita June 22, 2011 at 6:28 pm

That dish sounds heavenly! I love the idea of combining fresh pasta, lemon, and ricotta. :)

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Caitlin June 22, 2011 at 6:50 pm

Is it weird that just LOOKING at this dish makes me feel like it goes so well with this friend of yours? The description of her and the photos of the food just all…go! I mean, it might sound weird, but the aesthetic side of me just loves how it all compliments one another. Beautifully written and described.

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Camille Willemain June 22, 2011 at 9:17 pm

First of all let me say I WISH I were half as fabulous as Andrea makes me sound! Second, you all know how fabulous Andrea is and how lucky I am to have her as a friend. Third, thank you so much for the complements on my apartment. Shameless promotion: I offer interior design services, email me if you’re interested (camillewillemain@gmail.com). And finally, perhaps Andrea will have to make my signature Mac and cheese, I know how you feel about comfort food Andrea! Xoxo.

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Bee June 22, 2011 at 9:28 pm

So gourmet! I love it :)

I’d use smaller pasta if it were me though, large noodles just don’t do it for me. I’m an angel hair kinda lady.

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Leah @ Why Deprive? June 22, 2011 at 9:31 pm

This sounds so amazing. I love ricotta cheese so much. It doesn’t sit right with me, I always feel off when I eat it, but I don’t even care. Its too good.

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Stephanie @cookinfanatic June 23, 2011 at 4:39 am

This looks amazing, love love love the use of the mint in there! I have a huge mint plant and I’ve been on the hunt for recipes (besides mojitos haha) to make using all of its bounty – bookmarked!! :)

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Kate June 24, 2011 at 7:20 pm

This looks so delicious. I’ve been looking for new recipes with peas in them and this is just perfect especially since I have a mint plant that’s sprouting outside right now. Thanks for sharing!

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Rachel June 26, 2011 at 11:23 am

Looks amazing! The salad next to the pasta also looks good. What’s in it?

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Sophiegoose June 28, 2011 at 1:21 pm

This looks delicious and refreshing for summer!

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Carissa June 30, 2011 at 3:45 pm

This deserves one big, loud YUM!

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Shawna July 6, 2011 at 5:07 pm

love this post! and love camille! :) she inspires me all the time with her zest for life and food and style.

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Phoo-d January 20, 2012 at 8:25 pm

I made this for dinner tonight and it was delightful! A very good use for high quality ricotta. I can only imagine how great it would be with fresh Spring peas.

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