Pasta with Peas, Ricotta Salata, and Lemon

1. 1

   Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.

2. 2

   Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces.

3. 3

   Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon.

4. 4

   Add basil, cheese, and oil.

5. 5

   Cook pasta in boiling water until almost al dente.

6. 6

   Stir in peas and continue to cook until pasta is al dente and peas are tender.

7. 7

   Drain pasta and peas well.

8. 8

   Add pasta and peas to bowl and toss to combine.

9. 9

   Season pasta with salt and pepper and sprinkle with tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.