Food & Cooking Recipes Ingredients Pasta and Grains Two-Pea Pasta with Ricotta and Tarragon 3.2 (76) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Nothing says spring like peas -- in this bright pasta dish we've used them two ways. 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 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. Rate it Print