Gormet, August 1998 Pasta Entree American Easy ieat@msqr.us 10 30 Minutes 4 Summer explodes onto your taste buds with fresh English shelling peas, lemon, and tarragon in this deliciously simple treat. 6.0 oz pasta (farfalle) 1.0 c fresh English shelling peas green peas 0.25 c fresh; torn into bite-sized pieces basil 3.0 oz cut into 1/2 inch cubes ricotta salata 1.0 lemon 1.5 T olive oil (extra virgin) 1.0 T fresh; finely chopped tarragon Ricotta salada can be found at specialty food shops. It is firm and crumbly like some feta cheese and has the amazing ability to make your teeth stick together. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas. 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. The peas might need just a couple of minutes to cook. 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.