Farfalle with Ricotta, Mint and Peas |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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This one-dish dinner of Farfalle with Ricotta, Mint and Peas is ready and to the table in 22 minutes. This pasta meal is the perfect option for those busy weeknights. Ingredients:
1 cup whole-milk or part-skim ricotta |
1 tablespoon unsalted butter, softened |
1 cup grated parmesan |
salt and pepper |
1 pound farfalle (or other short pasta) |
2 cups frozen peas |
2 tablespoons finely chopped fresh mint |
Directions:
1. In a medium bowl, combine ricotta, butter and Parmesan and mix well.
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. 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.
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