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
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
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