Farfalle with Ricotta and Peas Giangi's Style
1 cup whole milk ricotta
1 pound farfalle pasta
1 cup frozen peas
¼ 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.