Farfalle with Peas and Lemon Ricotta

Method

1. 1

   Bring a large pot of salted water to a boil and cook the farfalle. Add the frozen peas for the last 3 minutes. Taste a bow at its thick centre and drain both when the pasta is al dente, reserving 200 ml of cooking water.Bring a large pot of salted water to a boil and cook the farfalle. Add the frozen peas for the last 3 minutes. Taste a bow at its thick centre and drain both when the pasta is al dente, reserving ¾ cup (200 ml) of cooking water.

   Start 3 min timer
2. 2

   While the pasta cooks, whisk the ricotta with the oil, most of the finely grated zest and the lemon juice in a bowl. Whisk in 60 ml of warm cooking water to make a smooth, loose cream.While the pasta cooks, whisk the ricotta with the oil, most of the finely grated zest and the lemon juice in a bowl. Whisk in ¼ cup (60 ml) of warm cooking water to make a smooth, loose cream.

3. 3

   Tip the drained pasta and peas into a warm skillet off the heat. Fold in the ricotta and add reserved water a splash at a time until the sauce coats the bows.

4. 4

   Taste for salt, then serve with freshly ground pepper and the remaining lemon zest.