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Farfalle with Ricotta, Mint and Peas

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 12 mins

Serves: 4

 A one-dish pasta meal is the perfect option for those busy weeknights. This simple and hearty Farfalle with Ricotta, Mint and Peas is ready to serve in just 22 minutes.


  • 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

Nutrition Information

  • calories 697
  • fat 17 g
  • satfat 9 g
  • protein 35 g
  • carbohydrate 101 g
  • fiber 5 g
  • cholesterol 49 mg
  • sodium 839 mg

How to Make It

  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.