Farfalle, Tomato, Peas and Ricotta Salata with Lemon
A simple and delicious dish of bow tie pasta tossed with green peas, ricotta salata cheese, tomatoes, lemon juice, extra-virgin olive oil, fresh basil and Parmesan cheese.
1 pound farfalle pasta (bow ties)
2 cups frozen green 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.
- Into a large bowl combine cheese, tomatoes, lemon juice, zest, basil, cheese. Add hot pasta and peas to mixture and toss to combine. Season pepper and sprinkle with Parmesan, as desired.
Makes 4 servings.