Ingredients
6
ounces dried pasta such as farfalle
1/4
cup packed fresh basil leaves
3
ounces ricotta salata cheese*
1
1/2 tbsp extra-virgin olive oil
1
tbsp finely chopped fresh tarragon leaves
*available at specialty foods shops and many supermarkets
Directions
1.
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
2.
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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