Whole Grain Pasta & Peas with Ricotta Cheese & Mint

Whole Grain Pasta & Peas

with Ricotta Cheese & Mint

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
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From the Test Kitchen

Pipe rigate pasta’s curved, hollow shape is ideal for nestling fresh English peas in tonight’s dish. We’re blanching and shocking the peas, or boiling them briefly then submerging them in ice water, to set their verdant color and just-tender texture. Mint leaves and sautéed spinach mixed into the pasta add fresh and earthy notes that complement our sauce made from lemon-seasoned ricotta.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Shell the peas. Peel and roughly chop the garlic. Pick the mint leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

Season the ricotta:
2 Season the ricotta:

In a medium bowl, combine the ricotta cheese, 1 teaspoon of olive oil, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to thoroughly combine. Season with salt and pepper to taste.

Blanch & shock the peas:
3 Blanch & shock the peas:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. To the pot of boiling water, add the peas. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a strainer or slotted spoon, immediately transfer the cooked peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

Cook the pasta:
4 Cook the pasta:

Add the pasta to the same pot of boiling water. Cook 4 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the spinach:
5 Cook the spinach:

While the pasta cooks, in a large, high-sided pan (or pot), heat the butter on medium-high until melted. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; add the juice of the remaining lemon wedges. Season with salt and pepper to taste.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

To the pan of cooked spinach, add the cooked pasta, shocked peas, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. Add the seasoned ricotta and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Add the mint (tearing the leaves just before adding) and stir to combine. Divide between 2 dishes. Garnish with the Pecorino cheese and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Shell the peas. Peel and roughly chop the garlic. Pick the mint leaves off the stems; discard the stems. Grate the Pecorino cheese on the small side of a box grater.

2 Season the ricotta:

In a medium bowl, combine the ricotta cheese, 1 teaspoon of olive oil, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to thoroughly combine. Season with salt and pepper to taste.

Season the ricotta:
Blanch & shock the peas:
3 Blanch & shock the peas:

Fill a medium bowl with ice water; add a pinch of salt. Set aside. To the pot of boiling water, add the peas. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a strainer or slotted spoon, immediately transfer the cooked peas to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

4 Cook the pasta:

Add the pasta to the same pot of boiling water. Cook 4 to 6 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Cook the spinach:
5 Cook the spinach:

While the pasta cooks, in a large, high-sided pan (or pot), heat the butter on medium-high until melted. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat; add the juice of the remaining lemon wedges. Season with salt and pepper to taste.

6 Finish the pasta & plate your dish:

To the pan of cooked spinach, add the cooked pasta, shocked peas, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. Add the seasoned ricotta and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Add the mint (tearing the leaves just before adding) and stir to combine. Divide between 2 dishes. Garnish with the Pecorino cheese and a drizzle of olive oil. Enjoy!

Finish the pasta & plate your dish:
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