Two-Pea Pasta with Ricotta and Tarragon

Serving Size: 4 servings


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 1/2 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).

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