Creamy, tender, full of flavor, farfalle with ricotta and peas dish ready in between 15 minutes. A perfect Italian night dinner.

I am a huge fan of shape pasta. Farfalle has been my favorite since a young age.

farfalle with ricotta and peas

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

Here are a few helpful tips for the ingredients needed to make this savory farfalle with ricotta and peas recipe. 

This is a quick introduction. Please read the recipe for complete instructions.

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 at the last minute to your cooking water so they will not become too mushy. 

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

Equipment needed

I only recommend the products that I love and use in my kitchen.

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

farfalle with ricotta and peas

Cooking tips and step-by-step instructions to create this excellent farfalle with ricotta with peas pasta.

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 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. 
  • Use large eggs and beat them well in a large bowl with the cheese. The beating process will start the cooking process. Once you add the hot pasta to it, the eggs will finish cooking.
  • Use whole milk ricotta: 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 peas 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 out, but add them to the cooking farfalle pasta water. 

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. 

farfalle with ricotta and peas

Other dishes complement this Farfalle with Ricotta and Peas dish.

This farfalle pasta dish is quite a substantial stand-alone dish 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: perfect sweet and crisp bite makes for a great end of 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.

Frequently Asked Questions (FAQ)

Are the eggs raw because they are not cooked?

No, the eggs will cook during 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 while beating, it takes no time to have the eggs cooked.

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

Ricotta Lemon Cake

Farfalle With Peas, Ham and Cream

Easy Pasta Recipes

Asparagus with Pasta

Equipment and ingredients used to achieve this recipe

Farfalle with Ricotta and Peas

5 from 11 votes
farfalle with ricotta and peas
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Giangi Townsend
Creamy, tender, full of flavor, farfalle with ricotta and peas dish ready in between 15 minutes. A perfect Italian night dinner.
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Ingredients 

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

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.

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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Originally published on December 30, 2020. Updated content and photos on April 22, 2023.