Garden Linguine with Ricotta



  • 2 tablespoons coarse salt, plus more to taste

  • 1 pound fresh fava beans, shelled

  • 1 pound fresh or frozen peas, shelled

  • 1 pound linguine

  • 1 cup ricotta cheese

  • ½ cup grated Parmesan cheese

  • ¼ cup coarsely chopped mint leaves, plus more leaves for garnish

  • ¼ teaspoon freshly ground pepper, plus more to taste

  • 2 tablespoons extra-virgin olive oil


  1. Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.

  2. Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.

  3. Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.

  4. Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.

  5. Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

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