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picture of sugar snap peas pasta with lemon and ricotta

Simple Sugar Snap Pea Pasta with Lemon and Ricotta

Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Servings 4


  • 1 lb farfalle
  • 1 cup reserved pasta water
  • 2 tbsp extra virgin olive oil
  • 2 cloves minced garlic
  • 1 cup sugar snap peas (1/4 inch diagonally sliced)
  • 1/4 tsp kosher salt (adjust to taste)
  • 1/2 cup freshly grated parmesan (more for garnish)
  • 1 tbsp chopped mint (more for garnish)
  • 1/2 cup whole-milk ricotta
  • 1 tsp lemon zest
  • 1/4 tsp freshly cracked pepper
  • 1/8 tsp maldon salt (for finishing)


  • Fill a large pasta pot 2/3 of the way with water. After it comes to a boil, add 3 tbsp of salt (the water should taste salty like the sea). Boil the pasta for 1 minute under the al-dente cooking time, since it will cook a bit more off the heat when mixing with the other ingredients.
  • While the pasta is boiling, cook the other ingredients. In a dutch oven or large pot, heat up the olive oil until it shimmers. Sautee the minced garlic with a small pinch of kosher salt for 30 seconds on low heat, being careful not to burn it.
  • Add in the sugar snap peas and a small pinch of kosher salt and sautee on medium heat for 3 minutes or until it turns bright green. You want the sugar snap peas to stay crunchy and have a snappy bite.
  • Take it off the heat. Add the farfelle and parmesan. Pour in 1/2 cup of the reserved pasta water at a time and give it a good mix to meld everything together. At this point, add more pasta water if it is too dry. There should be a little bit of pasta water swishing around the bottom of the pan. Add the chopped mint and salt and pepper to taste.
  • Add a few dallops of whole milk ricotta. Finish with more grated parmesan, lemon zest, and a bit of chopped mint. Sprinkle on some Maldon salt and freshly cracked pepper. Bon Appetit!