Farfalle With Ricotta, Mint And Peas

1. 1

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

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.