Farfalle with Ricotta and Peas Giangi's Style


1 cup whole milk ricotta
2 eggs
1 pound farfalle pasta
1 cup frozen peas
ΒΌ teaspoon black pepper
5 tablespoons Parmigiano Reggiano


In a large salted pan of boiling water add the frozen peas and bring back to a boil again. Add the pasta and cook to al dente according to the package instructions.
In a large bowl mix together: eggs, ricotta cheese, Parmigiano Reggiano cheese, and pepper until a nice cream is formed. Taste and add salt if need be.
Drain the pasta and add it to the cheese -egg mixture. Mix well and serve hot with extra Parmigiano cheese grated over.


Creamy, tender, full of flavor, farfalle with ricotta and peas dish that is ready in between 15 minutes. A perfect Italian night dinner.

I am a huge fan of shape pasta and farfalle has been my favorite since a young age. However, with this dish, any tubular pasta will work well. I stress on the tubular or shape pasta as you do want to sauce, which you will love, will surround the pasta and give it that wonderful full flavor.

Peas are so soft and tender and give this dish the perfect balance with the cheese.




Wednesday, December 30, 2020 - 11:15am


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