Print Recipe

Farfalle with Ricotta and Peas

Course Pasta
Cuisine Italian
Keyword chickpeas, pasta, ricotta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories 255 kcal

Ingredients

  • 1 cup whole milk ricotta 1 cup whole milk ricotta
  • 1 eggs 1 egg(s)
  • 0.5 pound pasta 1/2 pound farfalle pasta
  • 1 cup peas 1 cup frozen peas
US - Metric

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.

Nutrition Facts
Farfalle with Ricotta and Peas
Amount Per Serving
Calories 255 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 40mg13%
Sodium 20mg1%
Potassium 230mg7%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 10g20%
Vitamin A 335IU7%
Vitamin C 14.5mg18%
Calcium 27mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.