Penne With Peas, Lemon, And Ricotta Salata
(Serves 4)INGREDIENTS
- 1 pound penne pasta, cooking
- 2 cup frozen peas, thawed
- 1/2 cup basil, chopped
- 1 cup ricotta salata, coarsely chopped
- 2 lemons, juiced
- 1/3 cup olive oil
- 2 tablespoons tarragon, chopped
- In a large bowl, add the peas, basil, and ricotta; squeeze lemon juice over and toss well.
- Drain the pasta and return back to pan; add the olive oil and tarragon and toss.
- Add the cheese and heat through; place on heated platter and serve.
"Pasta Recipes," aired during the week of. March 24, 2008.
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