• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 9 Ingredients


This pea, ricotta and garlic spaghetti is delicious and so easy to make!

Ingredients (serves 4)

  • 325g spaghetti
  • 2 cups frozen peas
  • 2 tablespoons olive oil
  • 1/2 cup soft fresh breadcrumbs
  • 2 cloves garlic
  • 350g fresh ricotta, crumbled
  • 100g baby spinach
  • 1 cup mint leaves
  • 2 tablespoons lemon juice


  1. Cook pasta in large saucepan of boiling salted water. Add peas in the last 3 minutes if cooking and then drain the lot.
  2. Heat oil in large frypan on moderate heat. Add breadcrumbs and garlic and cook until golden.
  3. Return pasta to the pan. Add ricotta, spinach, mint and lemon juice and toss for 2 minutes.
  4. Serve sprinkled with garlic crumb.

  • Yum! I’ve never put peas in my spaghetti before but will try


  • I love this different version of serving up spaghetti. Would make a tasty change from the normal way we have it


  • I love any new pasta ideas and this sounds fantastic — different to any others we would have.


  • This is perfect dinner idea.


  • I’ve never tried Pea, ricotta and garlic spaghetti, must give this recipe a try.


  • A good Winter meal l would be happy to eat! Thanks!


  • This looks really good, I’ve never added breadcrumbs to a pasta dish before or peas.


  • Would be delicious however I need to omit the garlic because of an intolerance . Wonder if there is a suitable reply.


  • Not sure you can still call it spaghetti when there’s no tomato in it


  • 1 cup of mint? I am not sure about that-i like mint but not that much.


  • Not my favourite flavours but looks easy


  • I’m not sure about this wonder if the breadcrumbs soak in all the oil


  • So simple and I’m sure would work with most noodles. Thanks for sharing.


  • This is so different to the spaghetti I normally cook. Maybe try this on a meat free night


  • An interesting array of flavours, thank you.


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