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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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.

Reviews (9)

76 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 26
  • 2 star values: 18
  • 1 star values: 5
Rating: 1 stars
It was bland. I would not make it again.
Rating: Unrated
Quick, easy & good!
Rating: Unrated
It was light and tasty, great summer dish.
Rating: Unrated
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.
Rating: Unrated
Looks lovely - I can't wait to try this!
Rating: Unrated
this was easy, fresh and yummy! like mac
Rating: Unrated
I love fresh tarragon. This pasta looks very light. Alba H, Rodriguez
Rating: Unrated
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.
Rating: Unrated
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! :-)