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1 pound farfalle pasta (bow ties)

2 cups frozen peas

6 ounces ricotta salata cheese*, broken into 1/2-inch pieces

4 large "garden-ripe" tomatoes, finely chopped

1/3 cup fresh lemon juice

Zest of 1 lemon

3/4 cup packed fresh basil leaves, chopped

1/2 cup extra-virgin olive oil

Freshly ground black pepper to taste

Freshly grated Parmesan cheese for sprinkling

1. Cook pasta according to package directions, stirring in peas the last 30 to 45 seconds of cooking time. Drain well.
2. Into a large bowl combine cheese, tomatoes, lemon juice, zest, basil, cheese. Add hot pasta and peas to mixture and toss to combine. Season pepper and sprinkle with Parmesan, as desired.

Serves 4.

*Available at specialty foods shops and many supermarkets.