Name: Farfalle with ricotta and peas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup frozen peas; 375 gram farfalle pasta; 1 millilitre lemon; 250 gram ricotta cheese, crumbled

Ingredients

1 cup frozen peas

375 gram farfalle pasta

1 millilitre lemon

250 gram ricotta cheese, crumbled

Method

1.Boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain.

2.In large saucepan of boiling, salted water, cook pasta until tender; drain.

3.Finely grate 1 teaspoon zest from lemon. Squeeze juice from lemon.

4.Return pasta to pan; add peas, rind, juice and cheese. Stir gently until heated through.

Also known as ‘bow-tie’ pasta, farfalle is good for this dish. The crinkles of each piece enfold the ricotta and peas for maximum deliciousness. However, you can replace the farfalle with penne or small shells if you want.
Note

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Ingredients

Method

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