Photo: Jennifer Causey Styling: Lindsey Ellis Beatty
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves: 8

Ricotta salata is an Italian sheep's milk cheese with a salty finish. Feta, Parmesan, or goat cheese would be equally delicious.

How to Make It

Step 1

Cook pasta according to package directions, adding sugar snap peas to boiling water during last 1 minute of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain.

Step 2

Whisk together olive oil and next 4 ingredients in a large bowl. Add pasta mixture to bowl; toss to coat. Gently stir in peas and next 3 ingredients. Sprinkle evenly with salt and pepper. Serve immediately, or cover and chill up to 4 hours.

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