Rotini with Salsa di Limone

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup feta cheese crumbled
• 1 large lemon zest juiced
• 0.3 cup olive oil extra-virgin
• 1.3 pound roma tomatoes diced seeded
• 1 pound rotini pasta 
• 1 teaspoon salt 

Equipment

• bowl
• pot

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta, reserving 1 cup of the pasta water.
4. Place the hot pasta in a large bowl.
5. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired.
6. Serve.