Creamy green pea and ricotta penne with fresh mint | 20-minute Italian pasta

In a large pot, bring plenty of water to a boil, salt it, then cook the penne pasta until al dente according to the package instructions. Reserve 1-1.5 ladles of the pasta cooking water (approx. 150 ml) before draining.

While the pasta is cooking, heat the extra virgin olive oil in a deep frying pan. Add the finely minced garlic and sauté over low heat for 1 minute, making sure it does not brown too much.

Add the green peas to the pan, season with salt and pepper, and cook over medium heat for 4-5 minutes until the peas are tender and bright green.