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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. 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. 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. 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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