Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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
How to Make It
In a medium bowl, combine ricotta, butter and Parmesan and mix well.
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.
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.