Two-Pea Pasta with Ricotta and Tarragon

Over the lifetime of this blog you will probably get to read the word Fairway several thousand times, if you can hang in there that long. For those of you outside the NYC tri-state area, I apologize for torturing you with the fact that we insidethe NYC tri-state area get to shop at the GREATEST MARKET ON EARTH. I heart Fairway. They have an amazing vegetable section with piles of both conventional and organic produce. They have every cheese on God’s Green Earth. I think they have a pretty incredible bakery — I try and avert my eyes and walk past it as fast as possible as I think you can probably gain 3 pounds just breathing the air next to the rack of warm bagels. And they have the widest selection of both organic and conventional dry groceries I have ever seen. I can actually buy organic brown rice and Pringles all in the same shopping trip. Whole Foods, I’m sorry, but I’m in love with somebody else. Which leads me to this recipe, which is pretty good made with regular A&P ingedients, but really rocks with the fresh ricotta from (all together now)…FAIRWAY! And you can also get pretty decent fresh ricotta at Whole Foods (but no Pringles), and I have also been able to get my mom to actually make me fresh ricotta, because she is a culinary marvel and she loves me. But this particular recipe had Fairway ricotta in it (and Fairway snow peas), and the first tarragon of the season from my herb garden. It’s a speedy little recipe, and we love it. Here you go.

Two-Pea Pasta with Ricotta and Tarragon
  • 12 ounces short pasta of your choice (gemelli, penne, etc)
  • 12 ounces sugar snap peas, stem ends removed
  • 1 10 oz package frozen peas
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh tarragon
  • 1 cup ricotta cheese
  1. In a large pot of boiling salted water, cook pasta 3 minutes less than cooking time called for on package. Add snap peas to pot, cook all for 2 more minutes. Add frozen peas and cook one minute more. Scoop ½ cup pasta water from pot and then drain pasta and veggies. Return all to pot.
  2. Toss pasta and veggies with butter, tarragon and ricotta, adding a little pasta water to create a thin sauce. Season with salt and pepper.
  3. Divide pasta among plates. At this point you can grate on a little Parmesan cheese if you are feeling adventurous. (And guess where you can buy fabulous blocks of Parmesan? I won't say it).
Nutrition Information
Serving size: 4 servings

If anyone has favorite items that they like to get at Fairway, please tell me! One day I will bring my camera to Fairway to document my love and devotion.


Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. Kate says

    Discovered the olive oil section this weekend, thanks — complete with bread you can dip into it to test them!

  2. says

    Just jumped over from P-W. If you want FRESH RICOTTA, make it yourself! It’s the easiest cheese in the world to make.
    Heat one gallon of whole milk to 196 degrees (use a candy thermometer if it goes that low, otherwise find one that registers down to 100…). Turn off heat, stir in 1/4 c. apple cider vinegar. Let set about 5 minutes. The curds will separate from the whey (which can be used for other things, like baking bread!!) Gently pour into a dishcloth-lined colender set over a large pot to catch the whey.
    After draining for 10-15 min., dump curd into a bowl, stir in 1/2 tsp. baking soda and 2-3 T melted butter, breaking curd into small pieces as you go. That’s it!
    Note on milk: you can use store-bought (I milk my own goats), but be sure you DON’T use ULTRA pasteurized – it won’t work. Or, you can mix up 3 qts dry milk, add 1 qt whole milk, and get good results.
    Love the recipe you posted, can’t wait until my sugarsnaps are ready in the garden!

  3. says

    Hi Candy Jane — THANK YOU! I am definitely going to try this, it sounds so easy, I can hardly believe it! I’m hungry already. Good luck with those sugar snaps, I wish I had some of those in MY garden!

Let's Talk!

Your email address will not be published. Required fields are marked *