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Farfalle with Ricotta and Peas

Course Pasta
Cuisine Italian
Keyword cheese, parmesan, pasta, peas, ricotta
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories 613 kcal


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


  1. 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.

  2. 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.

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

Nutrition Facts
Farfalle with Ricotta and Peas
Amount Per Serving
Calories 613 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 117mg39%
Sodium 192mg8%
Potassium 436mg12%
Carbohydrates 92g31%
Fiber 5g21%
Sugar 5g6%
Protein 29g58%
Vitamin A 719IU14%
Vitamin C 15mg18%
Calcium 247mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.