Two-Pea Pasta with Ricotta and Tarragon
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Everyday Food, May 2008
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 12 ounces gemelli or other short pasta
- 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
- 1 package (10 ounces) frozen peas
- 2 tablespoons butter
- 2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
- 1 cup part-skim ricotta cheese
Directions
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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 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
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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.
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Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.
Cook's Note
To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.
Quick, easy & good!
It was light and tasty, great summer dish.
This recipe was very easy to make, but turned out really bland. Had to add a ton of salt and it still tasted bland. A squeeze of lemon juice helped, but this one unfortunately won't make it into the rotation.
Looks lovely - I can't wait to try this!
this was easy, fresh and yummy! like mac
I love fresh tarragon. This pasta looks very light.
Alba H, Rodriguez
www.ingredientsofawoman.com
This was exactly as good as it looks, which is to say, not AMAZING, but worth making for sure. Also, it is EASY and FAST.
Made this for dinner tonight... Both my boyfriend and I agreed that it tasted as though it was missing something. I think it's missing a meat; I may put diced bacon in it next time. He thinks he would probably put in some chicken or other meat. Other than that, it's pretty good! :-)