Farfalle with Ricotta and Peas

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

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, farfalle with ricotta and peas, 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….

Giangi's Kitchen Signature

 

Nutrition Facts
Farfalle with Ricotta and Peas
Amount Per Serving
Calories 255 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 40mg 13%
Sodium 20mg 1%
Potassium 230mg 7%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 3g
Protein 10g 20%
Vitamin A 6.7%
Vitamin C 17.6%
Calcium 2.7%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Farfalle with Ricotta and Peas

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 cup whole milk ricotta
  • 1 egg(s)
  • 1/2 pound farfalle pasta
  • 1 cup frozen peas

Instructions

  1. 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.

  2. In a large bowl mix together: egg, ricotta cheese, Parmigiano Reggiano cheese, salt and pepper until a nice cream is formed.

  3. Drain the pasta and add it to the cheese mixture. Mix well and serve hot with extra Parmigiano cheese over.

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