Farfalle with Ricotta, Mint and Peas

Farfalle with Ricotta, Mint and Peas Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
This one-dish dinner of Farfalle with Ricotta, Mint and Peas is ready and to the table in 22 minutes. This pasta meal is the perfect option for those busy weeknights.

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 697
Fat 17 g
Satfat 9 g
Protein 35 g
Carbohydrate 101 g
Fiber 5 g
Cholesterol 49 mg
Sodium 839 mg

Ingredients

1 cup whole-milk or part-skim ricotta
1 tablespoon unsalted butter, softened
1 cup grated Parmesan
Salt and pepper
1 pound farfalle (or other short pasta)
2 cups frozen peas
2 tablespoons finely chopped fresh mint

Preparation

1. In a medium bowl, combine ricotta, butter and Parmesan and mix well.

2. Bring a large pot of salted water to boil. Cook farfalle until just al dente, about 10 minutes or as package label directs. Add peas to pot 1 minute before the end of cooking time to heat through. Reserve 1 cup of cooking water and thoroughly drain pasta and peas.

3. Return pasta and peas to pot and add ricotta mixture. Toss gently, adding cooking water 1 Tbsp. at a time as necessary to moisten and coat pasta. Season with salt and pepper, stir in mint and serve.

Note:

May 2013
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