Pasta with Peas, Garlic and Ricotta Salata

1. 1

   Heat the olive oil in a medium skillet.

2. 2

   Add the garlic and cook over low heat, stirring, until very soft and golden, about 3 minutes.

3. 3

   Remove from the heat.

4. 4

   In a large saucepan of boiling salted water, blanch the peas in a strainer until just tender, about 3 minutes.

5. 5

   Transfer the peas to a bowl.

6. 6

   Add the linguine to the saucepan and boil until al dente.

7. 7

   Drain the linguine, reserving 1/4 cup of the cooking water.

8. 8

   Return the pasta to the saucepan and toss with the garlic oil, peas and reserved pasta water.

9. 9

   Season with salt and pepper and sprinkle with the marjoram.

10. 10

    Top with the cheese and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.