5 from 33 votes
Farfalle with Ricotta and Peas
Farfalle with Ricotta and Peas combines tender bow-tie pasta with a creamy mixture of ricotta, eggs, Parmigiano Reggiano, and black pepper. The addition of lightly cooked frozen peas adds bursts of sweetness and a fresh contrast to the rich cheese blend. This dish is satisfying yet delicate, served hot with extra grated cheese for richness.
Cook Time
15 mins
Total Time
15 mins
Servings:
4
Calories:
613 kcal
Course:
Main Course, Dinner
Cuisine:
Italian
Ingredients
- 1 cup ricotta cheese whole milk
- 2 egg
- 1 pound farfalle pasta
- 1 cup pea frozen
- ¼ teaspoon black pepper
- 5 tablespoons Parmigiano Reggiano cheese
- salt
Instructions
- 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.
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Nutrition Information
Calories
613kcal
(31%)
Carbohydrates
92g
(31%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
117mg
(39%)
Sodium
192mg
(8%)
Potassium
436mg
(9%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
719IU
(14%)
Vitamin C
15mg
(17%)
Calcium
247mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 613
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 92g | 31% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 117mg | 39% |
| Sodium | 192mg | 8% |
| Potassium | 436mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 247mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.