Fettuccine with peas, mint and ricotta

Pasta & Pizza
Written By ANNA Test Kitchen

Styling Kari Wardrop, Photography Jerry Grajewski

With its classic springtime combination of mint and peas, this pasta is a perfect simple and fast after work dinner idea.

Ingredients

1 cup ricotta cheese, divided

2 tablespoons extra-virgin olive oil

Zest and juice of 1/2 lemon

Freshly ground black pepper

1/2 pound dried fettuccine

1 cup fresh or frozen peas, thawed

10-12 leaves fresh mint

Preparation

In small bowl, mix 1/2 cup ricotta, olive oil, lemon zest and juice and a few grinds black pepper. Set aside.

Cook fettuccine in large pot of generously salted water according to package directions. Reserve 1 cup cooking water. Drain pasta and return to pot. Stir in ricotta-lemon mixture and half of the reserved cooking liquid. Stir in peas. Stir in remaining cooking water, if desired. Once pasta is well-coated, place on serving tray and dollop with remaining ricotta and fresh mint. Serve immediately. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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