Egg Noodles with Ricotta, Lemon, Mint, and Peas

Yesterday was the first day of spring, and it’s now…let me check my phone…26 degrees Fahrenheit here in Boston. We’ve all been craving the sunshine, the green grass, the blossoms, and the spring harvest. Winter brings us squash and citrus, but gosh do I miss those colorful farmers markets, those bright, fresh flavors. I needed a boost after being plunged into the cold for months, so I went to the grocery store and found fresh mint. One whiff of this beautiful herb brings images of summer to my mind’s eye.

Right before I traveled to England in 2011 to study abroad in Oxford, I watched Jamie at Home every day. Jamie Oliver is one of my favorite chefs of all time for several reasons. He has a knack for pairing flavors together in the most beautifully simple way. The one flavor trio that stood out most was his use of lemon, mint, and chili. Look to his courgette salad recipe for an example of this. Mint and citrus are made for each other, and that extra kick at the end from the chili adds an unexpected warmth. Amazing.

This past weekend my boyfriend and I ate dinner at The Haven, a Scottish pub in Jamaica Plain, MA. One of their signature sides is minty mushed peas. Oh my heavens. Chopped mint made those creamy peas the most refreshing mashed vegetable in the world.

So, with these inspirations in mind, I wanted to create a dish that put lemon, mint, peas, and chili together. Behold:

Egg Noodles with Ricotta, Lemon, Mint, and Peas
Egg Noodles with Ricotta, Lemon, Mint, and Peas

 Egg Noodles with Ricotta, Lemon, Mint, and Peas

Serves 2

  • 1 pound egg noodles (I recommend Pennsylvania Dutch Extra Wide)
  • 1/2 cup whole milk ricotta cheese (about 1/4 cup per person)
  • 3/4 cup frozen peas
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • 9 mint leaves, chopped
  • a pinch to 1/8 teaspoon of cayenne pepper (you can use fresh red chili if you wish)
  • salt and pepper to taste

1. Put the frozen peas in a pan. Take a garlic press and crush one clove of garlic, adding that garlic to the pan.

2. Add olive oil to the pan and turn the heat up to medium. Season the peas with salt and pepper to your taste. Let the peas sizzle in the pan until fully thawed. Turn off the heat and set aside.

3. Fill a large pot with water and heat until boiling.

4. As the pasta water heats up, wash the mint leaves and either chop them with a sharp knife or rip them into pieces with your fingers for less bruising. Add these mint leaves to a bowl along with the lemon zest and lemon juice. If you do not have a mortar and pestle (I don’t!), take the back of a spoon and press or “muddle” the mint and lemon against the side of the bowl. This allows the juices in the mint to come out and mix more readily with the lemon juice.

5. Add the ricotta cheese to the mint and lemon and mix until fully incorporated. Add the cayenne pepper (or fresh red chili) and salt; mix until combined. Set aside.

6. When the water begins to boil, add the egg noodles and cook until al dente.

7. Add drained pasta back into the pot and mix with the sauteed peas and garlic.

8. Spoon the pasta into bowls and top with the lemon mint ricotta cheese mixture. Mix it all together.

And there you have it! A pasta dish so creamy yet so refreshing. Spring is here—celebrate with good food. Happy cooking!

 

The Best Fruit Salad I Ever Made

I attended dinner party recently to say goodbye to another dear friend of mine moving away. Charged with bringing a sweet treat, I wanted to make something healthy, refreshing, and incredibly delicious. I don’t know why, but for some reason the most random song came to my head – a song from that children’s show The Wiggles my little sister always used to watch and sing around the kitchen. The song repeats the phrase “fruit salad, yummy, yummy” over and over again. Fruit salad. Yes! Perfect choice.

Fruit salad is truly an all-purpose dish. You can have it with breakfast, lunch, dinner (better yet “brinner”), or dessert (especially over vanilla ice cream). While you can make fruit salad by simply chopping and combining your favorite fruits, adding flavors brings a little more “oomph” to it. Fruits like apples and bananas also brown easily when exposed for a period of time. Do you want to serve your guests brown fruit? Do you want to eat brown fruit? I didn’t think so.

My solution? Add honey, cinnamon, lemon juice, and lemon zest. That’s it! This fruit salad tastes like I’m eating freshly made pie filling, but without the inches-on-the-hips adding crust.

Best Fruit Salad
The Best Fruit Salad I Ever Made

 

Best Fruit Salad

Yield: 4 servings

  • 1 banana, sliced
  • 1 cup cubed watermelon
  • 1 apple, chopped (the photo below has two, I chopped one and saw I had enough)
  • 1 cup blueberries
  • 1 cup strawberries, cut into quarters
  • 1/3 cup honey (any kind of honey works – I used clover honey)
  • 1/2 teaspoon of cinnamon (if you like more, go for it!)
  • Juice of 1/2 lemon (I used just a little less than this)
  • lemon zest, to taste

1. Wash your fruit (the apples, blueberries, and strawberries in this case).

Let's get chopping!
Let’s get chopping!

2. Slice your banana, watermelon, apple, and strawberries. Keep those blueberries whole.

3. Transfer your sliced fruit to a large bowl.

4. Put 1/4 cup of honey into a glass or microwave safe bowl. Warm up the honey for 30 seconds in the microwave so it becomes more liquid.

5. Add the liquified honey to your fruit. Then, add your cinnamon, lemon juice, and lemon zest.

6. Stir all the goodness around in your large bowl. Done!

Note: If you let this fruit salad sit in your fridge for a few hours, the sugar from the honey will bring out the juices in the fruit (this is called maceration). The flavors will mesh even further, and it will taste even more like pie filling. Yum!