Fresh flavors, creamy cheese and a hint of mint – perfect for warm days
This dish combines the best of spring and summer: crisp, fresh green peas, tender pappardelle, finely grated ricotta salata and a fragrant mint oil bring lightness to the plate. The natural sweetness of the peas and the tangy cheese create an aromatic contrast that is harmoniously rounded off by the freshness of the mint. Perfect for a relaxed dinner outdoors – ideally accompanied by an elegant white wine from northern Italy.
Ideal wine accompaniment: Gavi di Gavi DOCG (Piedmont, Italy)
A Gavi di Gavi DOCG is a prime example of freshness and elegance: made from the Cortese grape, this white wine from Piedmont has a fine minerality, floral notes and aromas of white peach, citrus zest and almonds. The animating acidity and the salty, citrusy finish harmonize perfectly with the light sweetness of the peas, the salty ricotta salata and the hint of mint. The Gavi comes into its own particularly well when served slightly chilled – it balances the dish without overpowering it and lends the whole an almost Mediterranean lightness.
Further suitable wine recommendations
1. Verdicchio dei Castelli di Jesi DOC Classico Superiore (Marche, Italy)
This Italian white wine impresses with floral and almondy notes, complemented by citrus freshness and a fine spiciness. Its medium-bodied structure perfectly complements the buttery, minty notes of the dish, while the animating acidity lightens the creaminess of the pasta.
2. Grüner Veltliner Federspiel (Wachau, Austria)
With its lively acidity, white pepper notes and aromas of lime and apple, this Veltliner is an expressive partner for fresh spring cuisine. The mineral note contrasts wonderfully with the salty depth of the ricotta salata and the aromatic mint.
3. Sauvignon Blanc AOC (Val de Loire, France)
A Sauvignon from the Loire Valley with notes of gooseberry, citrus and herbs ideally complements the freshness of the dish. The grassy aromas reflect the mint, while the crisp acidity provides lightness. Especially recommended with pasta and green vegetables.
4. pecorino DOC (Abruzzo, Italy)
Pecorino wines have body, structure and a pleasant saltiness. Notes of citrus, apple and chamomile complement the delicate aromas of the dish. It creates a bridge between the earthy and fresh components – particularly ideal when generously dosed with mint.
5th Soave Classico DOC (Veneto, Italy)
A Garganega-based Soave with a fine floral aroma, notes of pear and an elegant, almost creamy mouthfeel. The fine minerality supports the salty umami of the ricotta salata, while the fruitiness picks up on the sweetness of the peas.
The recipe:
Pappardelle with peas, mint & ricotta salata
Cooking utensils
- 1 Large pot
- 1 Pan
- 1 Zest grater
- 1 Cooking spoon
- 1 Sieve
Ingredients
For the pasta:
- 200 g Pappardelle
- 150 g Peas fresh or frozen
- 1 Organic lemon Zest and some juice
- 80 g Ricotta Salata grated
- 1 Tbsp butter
- Salt & pepper
For the mint oil:
- 3 Tbsp extra virgin olive oil
- 1 Handful of fresh mint leaves
- 1 Pinch of sugar
- 1 teaspoon lemon juice
Preparation
Make mint oil:
- Puree the mint leaves with olive oil, lemon juice and sugar
- Pass through a fine sieve and chill
Prepare pasta & peas:
- Cook the pappardelle in salted water until al dente
- Add the peas and cook for the last 3 minutes, drain
Finalize:
- Melt the butter in a pan, toss the pasta & peas in it
- Add lemon zest, a little juice and pepper
- Arrange on plates, sprinkle with ricotta salata
- Drizzle with mint oil and serve immediately
Recommended side dishes:
- Fennel salad with orange fillets
- Grilled zucchinis with parmesan
- Fresh ciabatta with olive oil
