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Two-Pea Pasta with Ricotta and Tarragon

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Nothing says spring like peas -- in this bright pasta dish we've used them two ways.

Source: Everyday Food, May 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
76
  • kimba3alb
    26 APR, 2017
    It was bland. I would not make it again.
    Reply
  • acabininthewoods
    1 AUG, 2011
    Quick, easy & good!
    Reply
  • vbretzer
    24 AUG, 2010
    It was light and tasty, great summer dish.
    Reply
  • Courtneyfw
    4 JUN, 2010
    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.
    Reply
  • CapabilityMom
    11 MAY, 2010
    Looks lovely - I can't wait to try this!
    Reply
  • mellymells
    18 APR, 2010
    this was easy, fresh and yummy! like mac
    Reply
  • Ingredients_of_a_Woman
    16 APR, 2010
    I love fresh tarragon. This pasta looks very light. Alba H, Rodriguez www.ingredientsofawoman.com
    Reply
  • brieh
    8 APR, 2010
    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.
    Reply
  • bambi_logan
    13 MAY, 2008
    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! :-)
    Reply

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