Lemon Ricotta Pasta With Fresh Peas Food
PASTA WITH PEAS, RICOTTA SALATA, AND LEMON
Categories Pasta Appetizer Quick & Easy Ricotta Lemon Basil Pea Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a main course
Number Of Ingredients 8
Steps:
- 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. 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.
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