Creamy, tender, full of flavor, farfalle with ricotta and peas dish that is ready in between 15 minutes. A perfect Italian night dinner.
I am a huge fan of shape pasta and farfalle has been my favorite since a young age. However, with this dish, any tubular pasta will work well. I stress on the tubular or shape pasta as you do want to sauce, which you will love, will surround the pasta and give it that wonderful full flavor.
Peas are so soft and tender and give this dish the perfect balance with the cheese.
A very easy dish to assemble and here are a few of my suggestions to make it even easier.
As you read the recipe you will notice that I am suggesting tasting the egg-cheese mixture for salt. Parmesan cheese can add extra salt to your meal, therefore I am always cautious to add as you taste and rectify as you go along. It is easier to add salt than to remove it.
Use large eggs and beat them well. 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: richer and more flavorful.
If you do not have frozen peas, you can substitute them with fresh in the summertime, super delicious I may add. Or, you can substitute with the can one. Rinse before adding them to the END of cooking. They are already tender and you do not want them to become mush.
Other dishes that complement this Farfalle with Ricotta and Peas dish.
Spinach Salad with Citrus: the lightness and crispiness of this salad is a great 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.
Drain the pasta and add it to the cheese -egg mixture. Mix well and serve hot with extra Parmigiano cheese grated over.
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