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Lemon Parsley Mafaldine with Spring Peas and Ricotta Salata

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Serving Size: 
  • 1 lb. Pappardelle’s Lemon Parsley Mafaldine
  • 2 cups fresh spring peas
  • 1/2 cup fresh basil, torn
  • 6 oz. ricotta salata cheese, grated
  • 1 lemon, juiced*
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil*
  • Sea salt and freshly ground pepper

*Or use Bella Sol California Meyer Lemon Olive Oil

  1. Cook pasta in a pot of boiling salted water until al dente (about 7 minutes). Stir in peas and cook 1 more minute. Drain pasta and peas well.
  2. In a large serving bowl, pour pasta and peas. Top with basil, ricotta salata, lemon juice and olive oil. (-Or- *Use Bella Sol California Meyer Lemon Olive Oil in place of "*" items.) Mix well. Season with sea salt and freshly ground pepper. Serve within a few hours.

Please Note: If you refrigerate this pasta, the basil will blacken!

From This Recipe

$13.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package