Pasta with Peas and Ricotta

1. 1

   Bring a pot of water to a boil; add a generous amount of salt.

2. 2

   Cook pasta until al dente according to package instructions, adding snap peas 3 minutes before the end and frozen peas in the last minute of cooking.

3. 3

   Reserve 1/2 cup pasta water; drain pasta and vegetables, and return them to pot.

4. 4

   Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta.

5. 5

   Season with salt and pepper.

6. 6

   To serve, divide pasta among shallow bowls, and garnish with tarragon sprigs.

7. 7

   Gemelliwhich means twins in Italianis made by twisting two strands of pasta together into a spiral.

8. 8

   This shape allows the pasta to hold on to sauce.

9. 9

   If you cant find gemelli, substitute other short shapes, such as penne, fusilli, or rigatoni.

* Per serving · 4 servings · Values may vary.

No additional tips available.