Farfalle with Lemon Scented Ricotta, Sugar Snap Peas and Oregano

By • June 15, 2010 • 2 Comments

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Author Notes: The Farmer's Market this week was full of exciting new vegetables. "Firstly, garlic scapes are here." I also had some lovely sugar snap peas that I bought from our trip to the country. I decided to make a pasta with lemon ricotta, sugar snap peas, fresh oregano, and the garlic scapes. It was truly delicious :DNicole Franzen

Serves 2

  • 1 box farfalle (half for 2 people)
  • 3 cups sugar snap peas
  • 2 cups ricotta cheese
  • 1 lemon
  • 1 garlic scape
  • fresh oregano
  • S & P
  • chile flakes
  • olive oil
  1. ~First, blanch the sugar snap peas. Do this by heating a pan full of water to a simmer, and adding the sugar snap peas for just about a minute or two.
  2. ~Take your 2 cups of ricotta and place in a bowl. Add the zest and juice of one lemon. I used fresh oregano because I love the combination. Add a pinch of chile flake, fresh ground pepper and sea salt. Mix thoroughly.
  3. ~Cut the garlic scapes into thin slices. I put mine in my mortar and pestle, and added a touch of salt, and olive oil. I ground it into a paste. You could also use a blender, food processor, or feel free to just use thinly sliced pieces as well.
  4. ~Cook your farfalle or choice of pasta to directions and set aside to cool.
  5. ~I cut the sugar snap peas in half, and tossed them with the farfalle. I then added my ricotta, garlic scape paste, and mixed thoroughly. Season with salt and pepper according to your taste.
Jump to Comments (2)

Tags: farfalle, fresh, lemon, oregano, pasta, ricotta, snap peas, Summer

Comments (2) Questions (0)


over 2 years ago sbf-ct

Tried this last week for a summery alternative to rice and great use for in season snap peas... DELICIOUS! And my 3 year old LOVED it! Thanks!


over 4 years ago cheese1227

Lovely photo. I've only done ricotta with red sauced pastas. This changes my focus.