Two-Pea Pasta with Ricotta and Tarragon

Prep Time:
10 mins
Total Time:
30 mins

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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