Farfalle with Ricotta, Mint and Peas

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
Cost per Serving: $1.66
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Nutritional Information

Amount per serving
  • Calories: 697
  • Fat: 17g
  • Saturated fat: 9g
  • Protein: 35g
  • Carbohydrate: 101g
  • Fiber: 5g
  • Cholesterol: 49mg
  • Sodium: 839mg


  • 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


  1. 1. In a medium bowl, combine ricotta, butter and Parmesan and mix well.
  2. 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. 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.
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