Lemon Basil Farfalle

Ingredients:

• 1 pound dried farfalle (bowtie) pasta
• kosher salt
• 4 tablespoons unsalted butter
• zest of 1 lemon
• juice of 1/2 lemon
• 1 cup frozen sweet peas
• sea salt and fresh ground black pepper
• 1/2 cup fresh basil, rinsed and dried, finely chopped
• 1 cup ricotta, preferably whole milk
• a heap of freshly grated parmesan cheese

Instructions:

Bring a large pot of water to a boil. Add a palmful of kosher salt and the pasta to the water. In the meantime, in a large skillet, melt the butter over a low flame. Add the lemon zest. When the pasta has about 1 minute left to go, add the peas, lemon juice and a large pinch of sea salt to the skillet, turning the heat up to medium-high. Warm the peas through, then drain the pasta and add it to the skillet, then toss to combine. Put everything into a serving bowl, then add the basil. Add the ricotta, dotting it. Toss again, then add some freshly ground pepper, then top with the parmesan cheese and serve.