Orecchiette with Beef Mince, Peas & Ricotta
This easy orecchiette pasta recipe combines savoury beef mince, sweet peas, and a creamy ricotta for a comforting yet fresh meal. Ready in 30 minutes and perfect for spring.
Ingredients
- 250 g lean beef mince
- 250 g orecchiette pasta
- 1 cup peas fresh or frozen
- 1 clove garlic finely chopped
- Zest of 1 lemon
- 1 tsp dried Italian herbs or thyme
- ½ cup ricotta
- 2 Tbsp cream or milk
- Salt & pepper
- Olive oil
- Handful fresh basil or flat-leaf parsley chopped
- Optional: parmesan/chilli flakes
To serve (optional):
- Extra ricotta
- Lemon zest
- Edible flowers like violas or nasturtiums for a spring pop
Instructions
- Cook orecchiette in salted water until al dente. Reserve ½ cup of the pasta water.
- Heat olive oil in a large pan. Add garlic, then beef mince. Cook until browned and crumbly. Add herbs, lemon zest, and season well.
- Stir in the peas and cook for 2–3 minutes until just tender.
- Mix ricotta with cream or milk and a pinch of salt until smooth.
- Toss drained pasta into the beef mix. Add ricotta mixture and a bit of pasta water. Stir gently to coat and loosen.
- Serve with chopped herbs, extra dollops of ricotta, a grating of parmesan, and edible flowers if using.