First of all I’m not gonna lie, this is a hit and miss with most kids. Mia loves it because it has her favorites: cheese, peas, pasta, and lemon. Yes, lemon. I know it’s weird but she will bite right into it and say delicious. Of course it just makes me cringe. Lemon Ricotta Farfalle with Peas is a super simple delightfully fresh summertime pasta dish that will be gone in seconds if you’re not careful.

Lemon Ricotta Farfalle with Peas serves 6 to 8

• 16 oz box of Farfalle pasta, cooked according to directions
• 1/2 cup reserved pasta water
• 15 oz Ricotta, part skim or whole milk
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbs lemon juice
• 1 1/2 Tbs lemon zest
• 1/2 tsp salt
• 1 1/2 cup frozen thawed peas
• 2 Tbs fresh basil, chopped
• 1 tsp fresh mint, chopped

Cook pasta according to the directions on the box. Reserve 1/2 cup of the water that the pasta was cooked in. In a large bowl, combine ricotta, Parmesan cheese, lemon juice, lemon zest, and salt. Fold in peas and add the reserved water. Mix well.

Add the cooked pasta to the cheese mixture and stir to evenly coat.

Next, fold in the basil and mint.

Now serve and garnish with a little extra Parmesan cheese, lemon zest, or basil. See how easy that was! Super simple for a quick summer lunch.