Pappardelle with Ricotta, Mint, Lemon, and Fresh Peas

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

Comments

  1. Ana Maria says

    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!

  2. says

    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.

  3. says

    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!? 😉

  4. says

    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!

  5. says

    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.

  6. nestra says

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

    • Katie P says

      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!

      • Camille Willemain says

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

  7. Camille says

    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!

  8. says

    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!

  9. says

    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.

  10. Camille Willemain says

    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.

  11. says

    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.

  12. says

    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!

  13. Shawna says

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

  14. says

    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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