Farfalle with ricotta and peas.
Long time ago I made a list of all of my favorite recipe that I enjoy preparing, and of course eating. As I was organizing my recipes I ran across this very long list and I was surprise of the amount of dishes that I have stopped making, or completely forgot about it. Last night recipe was on the top of that list.
After preparing it and enjoying it I remember why it was on the top. The peas been a bit sweet marry well with the pungent of the Parmigiano Reggiano. The ricotta with the egg forms this soft cream that gently bind on to the pasta.
We love farfalle, but any tubular pasta will be just fine. I have made a huge bowl so I can enjoy some today for lunch.
We definitely will prepare it again, and again….
Tonight’s October 1, 2012 dinner:
Farfalle with Ricotta and Peas
Salad of mixed green
FARFALLE WITH RICOTTA AND PEAS
1 cup whole ricotta cheese
4 – 5 tablespoons Parmigiano Reggiano cheese
Salt and pepper
½ pound Farfalle pasta from Barilla
1 cup frozen peas
In a large salted pan of boiling water add the frozen peas and bring to a boil again. Add the pasta and cook according to the package instructions.
In a large bowl mix together: egg, ricotta cheese, Parmigiano Reggiano cheese, salt and pepper until a nice cream is formed.
Drain the pasta and add it to the cheese mixture. Mix well and serve hot with extra Parmigiano cheese over.