Zesty Farfalle Salad

Made with Perfect Italiano™ Ricotta



Preparation Time:

5 minutes

Cooking Time:

15 minutes


  • 400g farfalle pasta (bowtie)
  • 500g tub Perfect Italiano™ Ricotta
  • 2 medium zucchinis, grated
  • 2 cups frozen peas
  • 2 cups rocket leaves
  • 1 lemon, zest and juice
  • handful fresh mint leaves
  • sea salt and freshly ground black pepper to season
  • balsamic vinegar to drizzle



  1. Cook pasta in boiling water until tender. Drain and stir through ricotta whilst still warm.
  2. Add zucchini to pasta.
  3. Pour boiling water over peas for 1 minute, then drain. Add to pasta.
  4. Finish with rocket leaves, lemon zest and juice and fresh mint.
  5. Season with salt and pepper and drizzle over balsamic vinegar.


This can also be served as a hot pasta dish.