Serves 4
Ingredients:
1 pound farfalle pasta (bow ties)
2 cups frozen peas
6 ounces ricotta salata cheese, broken into 1/2-inch pieces
4 large "garden-ripe" tomatoes, finely chopped
1/3 cup fresh lemon juice
Zest of 1 lemon
3/4 cup packed fresh basil leaves, chopped
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling
1 pound farfalle pasta (bow ties)
2 cups frozen peas
6 ounces ricotta salata cheese, broken into 1/2-inch pieces
4 large "garden-ripe" tomatoes, finely chopped
1/3 cup fresh lemon juice
Zest of 1 lemon
3/4 cup packed fresh basil leaves, chopped
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling
COOK pasta according to package directions, stirring in peas the last 30 to 45 seconds of cooking time. Drain well.
COMBINE cheese, tomatoes, lemon juice, zest, basil into a large bowl . Add hot pasta and peas to mixture and toss to combine. Season pepper and sprinkle with Parmesan, as desired.
