Two-Pea Pasta with Ricotta and Tarragon

7 Ratings (See All) | 3 Comments
4 Recommend it 2 Say this is easy
1 Say this is ideal for entertaining
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Two-Pea Pasta with Ricotta and Tarragon

Prep: 10 minutes
Total: 30 minutes
Ingredients

Serves 4

* Coarse salt and ground pepper
* 12 ounces Gemelli Or Other short pasta
* 12 ounces sugar snap peas, stem ends removed (and, if Necessary, strings)
* 1 package (10 ounces) frozen peas
* 2 tablespoons butter
* 2 tablespoons Chopped fresh tarragon, plus more for Garnish (optional)
* 1 cup part-skim ricotta cheese

Directions

1st In a large pot of Boiling salted water, cook pasta 3 minutes Less than al dente. Add snap peas, cook 2 minutes, add peas, and cook 1 minute more. Reserve 1 / 2 cup pasta water, drain pasta and vegetables, and return to pot.
2nd Toss pasta and vegetables with butter, tarragon, and ricotta, Adding a little reserved pasta water as needed To create a thin sauce and paste That Coats, season with salt and pepper.
3rd Divide pasta Among Four serving bowls, and Garnish with tarragon, if Desired. Serve immediately.

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