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Recipe: Two-Pea Pasta with Ricotta and Tarragon

Main Dishes - Pasta, Sauces
TWO-PEA PASTA WITH RICOTTA AND TARRAGON

12 ounces gemelli or other short pasta, uncooked
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 (10 ounces) package frozen peas
2 tablespoons butter
2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
1 cup part-skim ricotta cheese
Coarse salt and ground pepper (to taste)

In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas and cook 2 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.

Toss pasta and vegetables with butter, tarragon and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.

Divide pasta among four serving bowls and garnish with tarragon, if desired. Serve immediately.

Makes 4 servings
Adapted recipe from source: Martha Stewart's Everyday Food magazine, May 2008
MsgID: 062419
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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