Farfalle with Ricotta, Mint and Peas

Name: Farfalle with Ricotta, Mint and Peas
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams farfalle (or other short pasta); 2 Tbsps finely chopped fresh mint; 237 milliliters grated Parmesan; 237 milliliters whole-milk or part-skim ricotta; 473 milliliters frozen peas; 10 servings Salt and pepper; 1 Tbsp unsalted butter, softened

You can never have too many main course recipes, so give Farfalle with Ricotta, Mint and Peas a try. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 6g of fat, and a total of 276 calories. A mixture of farfalle, peas, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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

Ingredients you will need

Parmesan

Ricotta Cheese

Butter

Equipment you will use

Bowl

Bring a large pot of salted water to boil. Cook farfalle until just al dente, about 10 minutes or as package label directs.

Ingredients you will need

Farfalle

Water

Equipment you will use

Pot

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.

Ingredients you will need

Pasta

Water

Peas

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper