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							<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipeml PUBLIC "-//FormatData//DTD RecipeML 0.5//EN" "http://www.formatdata.com/recipeml/recipeml.dtd">
<recipeml version="0.5">
	<recipe system="US" id="recipe-126">
		<head>
			<title>Pasta with peas, ricotta salata, and lemon</title>
			<source>Gormet, August 1998</source>
			<categories>
				<cat id="base-8" type="base">Pasta</cat>
				<cat id="course-6" type="course">Entree</cat>
				<cat id="ethnicity-1" type="ethnicity">American</cat>
				<cat id="difficulty-1" type="difficulty">Easy</cat>
				<cat id="owner-2" type="created-by">ieat@msqr.us</cat>
			</categories>
			<preptime id="preptime-3" type="prepare">
				<time>
					<range>
						<q1>10</q1>
						<q2>30</q2>
					</range>
					<timeunit>Minutes</timeunit>
				</time>
			</preptime>
			<yield>4</yield>
		</head>
		<description>Summer explodes onto your taste buds with fresh English shelling peas, lemon, and tarragon in this deliciously simple treat.</description>
		<ingredients>
			<ing optional="no">
				<amt>
					<qty>6.0</qty>
					<unit id="ing-1-u-21">oz</unit>
				</amt>
				<item id="ing-1-i-173">pasta (farfalle)</item>
			</ing>
			<ing optional="no">
				<amt>
					<qty>1.0</qty>
					<unit id="ing-2-u-17">c</unit>
				</amt>
				<modifier>fresh English shelling peas</modifier>
				<item id="ing-2-i-65">green peas</item>
			</ing>
			<ing optional="no">
				<amt>
					<qty>0.25</qty>
					<unit id="ing-3-u-17">c</unit>
				</amt>
				<modifier>fresh; torn into bite-sized pieces</modifier>
				<item id="ing-3-i-172">basil</item>
			</ing>
			<ing optional="no">
				<amt>
					<qty>3.0</qty>
					<unit id="ing-4-u-21">oz</unit>
				</amt>
				<modifier>cut into 1/2 inch cubes</modifier>
				<item id="ing-4-i-174">ricotta salata</item>
			</ing>
			<ing optional="no">
				<amt>
					<qty>1.0</qty>
				</amt>
				<item id="ing-5-i-18">lemon</item>
			</ing>
			<ing optional="no">
				<amt>
					<qty>1.5</qty>
					<unit id="ing-6-u-15">T</unit>
				</amt>
				<item id="ing-6-i-25">olive oil (extra virgin)</item>
			</ing>
			<ing optional="no">
				<amt>
					<qty>1.0</qty>
					<unit id="ing-7-u-15">T</unit>
				</amt>
				<modifier>fresh; finely chopped</modifier>
				<item id="ing-7-i-63">tarragon</item>
			</ing>
		</ingredients>
		<directions>
			<step>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.</step>
			<step>Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.</step>
			<step>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.</step>
			<step>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.</step>
			<step>Drain pasta and peas well. Add pasta and peas to bowl and toss to combine.</step>
			<step>Season pasta with salt and pepper and sprinkle with tarragon.</step>
		</directions>
	</recipe>
</recipeml>