ingredients

  • 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.

directions

Notes

Helpful Hint

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.

Categories

30 Minute

MacGourmet downloadTwo-pea Pasta with Ricotta and Tarragon. To import, drag image to your MacGourmet recipe box.

source

Everyday Food, Issue 52, May 2008

servings/yield

4 servings

course

Main

preparation times

• Prep: 10 Minutes
• Ready in: 30 Minutes
• Total Time: 30 Minutes