Farfalle with ricotta and peas.

Name: Farfalle with ricotta and peas.
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup whole milk ricotta; 2 eggs; 1 pound farfalle pasta; 1 cup frozen peas; ¼ teaspoon black pepper; 5 tablespoons Parmigiano Reggiano; salt

30 mins prepServes 4

Creamy, tender, full of flavor, farfalle with ricotta and peas dish that is ready in between 15 minutes. A perfect Italian night dinner.

4 servings

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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.

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Farfalle with ricotta and peas.

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