📝 About This Recipe
This vibrant dish celebrates the sweet, earthy essence of garden peas paired with a velvety, homemade vegan almond ricotta. It’s a plant-powered reimagining of a classic Italian comfort meal, offering a bright citrus finish and a refreshing burst of fresh mint. Perfect for a quick weeknight dinner or an elegant spring gathering, this pasta proves that dairy-free cooking can be incredibly rich, satisfying, and deeply flavorful.
🥗 Ingredients
The Vegan Ricotta
- 1 cup Blanched Almonds (soaked in hot water for 30 minutes and drained)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Nutritional Yeast (for a subtle cheesy depth)
- 1/2 teaspoon Sea Salt (to taste)
- 1/3 cup Water (plus more if needed for texture)
The Pasta and Peas
- 12 ounces Orecchiette or Fusilli Pasta (use a shape that catches the sauce)
- 2 cups Frozen Sweet Peas (thawed)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 cloves Garlic (thinly sliced)
- 1 Shallot (finely minced)
Seasonings and Garnish
- 1/4 cup Fresh Mint Leaves (roughly chopped)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1/2 teaspoon Red Pepper Flakes (optional, for a hint of heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Adding salt at this stage is crucial for flavoring the pasta from the inside out.
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2
While the water heats, prepare the almond ricotta. Place the soaked almonds, 1/3 cup water, lemon juice, nutritional yeast, and salt into a high-speed blender. Pulse until the mixture is creamy but still retains a slight 'curd' texture, similar to traditional ricotta. Set aside.
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3
Cook the pasta according to the package directions until 'al dente'. About 2 minutes before the pasta is done, add 1 cup of the peas directly into the boiling pasta water to blanch them.
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4
Crucial Step: Before draining, reserve at least 1 cup of the starchy pasta cooking water. This is the secret to a silky sauce. Drain the pasta and blanched peas.
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5
In the same pot used for the pasta, heat the olive oil over medium heat. Add the minced shallots and sliced garlic, sautéing for 2-3 minutes until fragrant and translucent but not browned.
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6
Take the remaining 1 cup of (un-blanched) peas and place them in the blender with 1/4 cup of the reserved pasta water and 2 tablespoons of the almond ricotta. Blend until completely smooth to create a bright green 'pea cream'.
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7
Add the cooked pasta and blanched peas back into the pot with the garlic and shallots. Pour the blended pea cream over the top.
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8
Toss gently over low heat, adding more pasta water a tablespoon at a time until the sauce coats every piece of pasta beautifully.
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9
Turn off the heat. Dollop the remaining almond ricotta over the pasta and fold in very gently—you want visible streaks of white ricotta rather than a fully incorporated sauce.
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10
Stir in the fresh mint, lemon zest, red pepper flakes, and black pepper. The residual heat will wake up the oils in the mint and lemon.
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11
Taste and adjust seasoning with more salt or lemon juice if needed. Serve immediately in warmed bowls.
💡 Chef's Tips
For the best ricotta texture, ensure your almonds are fully blanched (skins removed) to keep the sauce pearly white and smooth. If you don't have a high-speed blender, soak the almonds overnight to ensure they break down easily. Always reserve more pasta water than you think you'll need; the pasta will continue to absorb moisture as it sits. To keep the peas a vibrant emerald green, do not overcook them in the boiling water—two minutes is plenty. If fresh mint isn't your favorite, fresh basil or chives make an excellent herbaceous substitute.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Italian Soave or a dry Pinot Grigio to complement the citrus notes. Accompany with a simple arugula salad tossed in a light lemon-shallot vinaigrette. A side of charred ciabatta bread rubbed with a raw garlic clove is perfect for scooping up leftover ricotta. Top with a sprinkle of toasted pine nuts or vegan parmesan for added crunch and saltiness.