# Pasta with peas, ricotta salata, and lemon

    Gormet, August 1998

Pasta
Entree
American
Easy
ieat@msqr.us
10
30
Minutes
4
Summer explodes onto your taste buds with fresh English shelling peas, lemon, and tarragon in this deliciously simple treat.
6.0
oz
pasta (farfalle)
1.0
c
fresh English shelling peas
green peas
0.25
c
fresh; torn into bite-sized pieces
basil
3.0
oz
cut into 1/2 inch cubes
ricotta salata
1.0
lemon
1.5
T
olive oil (extra virgin)
1.0
T
fresh; finely chopped
tarragon
- Ricotta salada can be found at specialty food shops. It is firm and crumbly like some feta cheese and has the amazing ability to make your teeth stick together.
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
- Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil.
- Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. The peas might need just a couple of minutes to cook.
- Drain pasta and peas well. Add pasta and peas to bowl and toss to combine.
- Season pasta with salt and pepper and sprinkle with tarragon.