Two Peas In A Pasta Recipes

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TWO-PEA PASTA WITH RICOTTA AND TARRAGON

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

Provided by Martha Stewart

Categories     Pasta and Grains

Time 30m

Number Of Ingredients 7



Two-Pea Pasta with Ricotta and Tarragon image

Steps:

  • 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.

Nutrition Facts : Calories 541 g, Fat 12 g, Fiber 7 g, Protein 25 g

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

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