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–+ servings

Farfalle with Ricotta and Peas

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.

Ingredients

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

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.