Pasta With Peas & 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.

3. 3

   adding snap peas 3 minutes before the end and frozen peas and asparagus in the last minute of cooking.

4. 4

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

5. 5

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

6. 6

   Season with salt & pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.