Farfalle with Ricotta, Mint and Peas
- 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
- 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
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.