I used whole grain pasta and light ricotta. It wasn't anything special.
Farfalle with Ricotta, Mint and Peas
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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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. 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.
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