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photo Pasta with Mint Pesto, Peas and Ricotta Salata Recipe | Say Mmm

Pasta with Mint Pesto, Peas and Ricotta Salata

Are you still getting fresh peas? We aren't either, but peas are one of the things I like to eat year-round because frozen peas are often so much sweeter and fresh, actually, than fresh peas. What? It's because frozen peas are frozen so quickly after harvest, while fresh spring/early summer peas from the market are already a day or two old by the time you buy them, let alone shell and eat them.
6 Servings -
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Servings:6  | Calories:370 | Total Fat:22g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 4g
20 %
Total Carb 37g
12 %
Fiber 6g
24 %
Sugars 2g
Cholesterol 10mg
3 %
Sodium 62mg
3 %
Protein 7g
14 %
45% Olive oil
36% Pasta
9% Others combined
8% Ricotta
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Fresh mint leaves


1/2 pound dry pasta
2 cups fresh or frozen (defrosted) peas
4 garlic cloves, chopped
1/2 cup olive oil, divided
1/3 cup packed fresh mint leaves, plus nice mint tops reserved for garnish
1/4 pound ricotta salata, shaved into shards

Directions : View recipe directions on
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