Creamy, tender, and beautifully balanced, this pasta with ricotta recipe is pure Italian comfort in a bowl. Ready in just 15 minutes, it is the kind of effortless dinner that feels both elegant and deeply satisfying.

Sweet peas, silky ricotta, and perfectly cooked bow-tie pasta come together in a light, luscious sauce that gently coats every bite.

farfalle with ricotta and peas

I have always loved pasta shapes, and farfalle has been my favorite since I was a child. There is something about those delicate bows that makes the dish feel playful yet refined. If you enjoy simple ingredients transformed into something special, this pasta with ricotta recipe is one you will return to again and again for an easy, flavor-filled Italian night at home.

However, do not feel limited to farfalle pasta; with this dish, any tubular pasta will work well.

I stress on the tubular or shaped pasta as you want sauce, which you will love, will surround the pasta and give it that wonderful full flavor.

Peas are so soft and tender, giving this dish the perfect balance with the cheese.

A straightforward dish to assemble, and here are a few of my suggestions to make it even easier.

In this Article

What is ricotta?

Ricotta is a fresh, soft Italian cheese traditionally made by gently reheating the whey left over from the production of other cheeses, such as mozzarella or provolone.

This process gives ricotta its creamy white color, delicate, mildly sweet flavor, and slightly grainy yet moist texture.

Wonderfully versatile, it is equally at home in savory dishes like lasagna and ravioli as it is in sweet creations such as cannoli and other desserts.

Ingredients needed to make this recipe. 

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Pasta: I am a lover of farfalle, penne, and conchiglie; however, for this dish, use your favorite shape of pasta that you have on hand and that you love.

Whole milk ricotta: whole milk gives it that rich, deep flavor you need with this dish.

Eggs: bring them back to room temperature before using them.

Frozen peas: My favorite to use as they are the closest to fresh. Of course, nothing compares to fresh if you can find them. If using canned peas, please rinse them and add them to your cooking water at the last minute so they do not become too mushy. 

Parmigiano Reggiano: The choice of Italian cheese is perfect with this dish. It gives the dish the depth it needs and the natural salt element. 

Salt and black pepper are the only seasonings needed for this recipe. This recipe is where you can add lots of black pepper if you wish.

Ingredients needed to make this recipe of pasta with ricotta and peas.

Equipment needed

Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!

Large pot: your pot needs to be large enough to give room for your pasta to cook freely

Colander: I like to use one with high borders so nothing escapes.

Large mixing bowl: mixing your ingredients

Pasta serving dishes: You will always find pasta served on plates with a border

Microplane grater: I love to have some extra cheese grated over my pasta

Chef Giangi Pick
HexClad Hybrid Nonstick 8-Quart Stockpot with Tempered Glass Lid. All cooktops.
HexClad Hybrid Nonstick 8-Quart Stockpot with Tempered Glass Lid. All cooktops.
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02/24/2026 06:42 pm GMT
farfalle with ricotta and peas

Step-by-step instructions for creating this excellent farfalle with ricotta and peas.

As with all cooking, have all your ingredients ready before cooking.

As you read the recipe, you will notice that I suggest tasting the egg-cheese mixture for salt. Parmesan cheese can add extra salt to your meal. Therefore, I am always cautious about adding as you taste and rectifying as you go along. It is easier to add salt than to remove it.

  • Cook your pasta in a large pot of salted water according to the manufacturer’s suggestion for al dente. You do not want your farfalle to be overcooked.
  • Add the frozen peas to the cooking water. This will give the water a great flavor. 
  • Meanwhile, beat the eggs well in a large bowl with the ricotta and Parmesan. The creamy ricotta mixed with the eggs will have a golden color.
  • The beating process will start the cooking process. Once you add the hot pasta, the eggs will finish cooking.
  • Use whole milk ricotta cheese: more decadent and more flavorful.
farfalle with ricotta and peas

A quick note about the peas

Summertime is a great time to enjoy the fresh pea from your garden or the fresh market. I would recommend doing so. 

The fresh peas will elevate this dish. 

Of course, frozen peas are the closest to fresh, and you do not have to thaw them; just add them to the cooking water for farfalle pasta. 

The last resort is to use canned peas. They are much softer. Therefore, you will have to add them at the last minute of the pasta cooking time.

Do rinse them before using them in your cooking. 

Giangi’s Pro Tips

  • I just want to make you feel comfortable about the raw eggs. Once you start beating them with salt, pepper, Parmesan cheese, and ricotta, the cooking process begins. Once you add the hot pasta to the creamy ricotta mixture, finish cooking the eggs.
  • Before draining your pasta, reserve some pasta water to add to your sauce if the consistency is not creamy enough.

What dishes can you pair with this pasta with ricotta?

This farfalle pasta dish is quite substantial on its own if you wish. Below are a few suggested dishes that go well alongside or thereafter, such as the affogato. 

Spinach Salad with Citrus: the lightness and crispiness of this salad is an excellent balance with the pasta.

Carrot Salad, with its perfect balance of sweet and crisp, makes for a great end to dinner. I love this salad and make it often. It refrigerates well, so leftovers are always a plus.

Butter Lettuce with Shallots Vinaigrette: The French in me always wants to return to a simple salad. Here is the basic with a spin.

Affogato al Caffee: A little dessert is always welcome; this Italian affogato is just the perfect dinner ending.

Storing and Reheating

Store: Once your pasta is completely cooled, place it in an airtight glass container in the refrigerator for up to 2 days.

Reheat: Bring to room temperature, then place in a skillet with a few drops of water and a dash of butter or cream. Reheat until desired warmth.

farfalle with ricotta and peas

Frequently Asked Questions (FAQ)

Are the eggs raw because they are not cooked?

No, the eggs will cook during the two phases of this dish:

  1. When you beat them with cheese, ricotta, and parmesan.
  2. At the time, you add hot-cooked pasta to this.

Does the hot pasta continue cooking the eggs?

Yes, the last step finishes the cooking process, and since the eggs have been broken down during beating, they cook quickly.

Does ricotta cheese melt?

Ricotta does not melt in the same way as aged or firm cheeses. It is traditionally made by reheating the whey left over from the production of cheeses such as mozzarella, which gives it its delicate texture and mild flavor. Although it does not stretch or fully melt, ricotta transforms beautifully when loosened with a little pasta cooking liquid, creating a silky, creamy sauce that gently coats every bite.

Look at my other recipes if you enjoy this delicious pasta with ricotta and peas.

Ricotta Lemon Cake

Farfalle With Peas, Ham and Cream

Easy Pasta Recipes

Asparagus with Pasta

Pasta with Ricotta Recipe

5 from 11 votes
farfalle with ricotta and peas
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Giangi Townsend
Creamy, tender, and beautifully balanced, this pasta with ricotta recipe is pure Italian comfort in a bowl. Ready in just 15 minutes, it is the kind of effortless dinner that feels both elegant and deeply satisfying.
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Ingredients 

  • 1 cup whole milk ricotta
  • 2 eggs
  • 1 pound Farfalle pasta
  • 1 cup peas, frozen
  • ¼ teaspoon black pepper
  • 5 tablespoons parmiggiano reggiano
  • salt, to season

Instructions

  • In a large salted pan of boiling water add the frozen peas and bring back to a boil again. Add the pasta and cook to al dente according to the package instructions.
  • In a large bowl mix together: eggs, ricotta cheese, Parmigiano Reggiano cheese, and pepper until a nice cream is formed. Taste and add salt if need be.
  • Drain the pasta and add it to the cheese -egg mixture. Mix well and serve hot with extra Parmigiano cheese grated over.

Notes

  • I just want to make you feel comfortable about the raw eggs. Once you start beating them with salt, pepper, Parmesan cheese, and ricotta, the cooking process begins. Once you add the hot pasta to the creamy ricotta mixture, finish cooking the eggs.
  • Before draining your pasta, reserve some pasta water to add to your sauce if the consistency is not creamy enough.

Nutrition

Calories: 613kcal | Carbohydrates: 92g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 192mg | Potassium: 436mg | Fiber: 5g | Sugar: 5g | Vitamin A: 719IU | Vitamin C: 15mg | Calcium: 247mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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