Friday, May 13, 2005

Two-Pea Pasta with Ricotta and Tarragon

Two-Pea Pasta with Ricotta and Tarragon (Adapted from Everyday Food)

12 ounces dry short pasta (we used Fusilli)
12 ounces trimmed sugar snap peas
10 ounces frozen peas
2 tablespoons butter
2 tablespoons chopped fresh tarragon
1 cup ricotta cheese

In a large pot of boiling salted water, add pasta and cook 3 minutes less than al dente. Stir in snap peas and cook for 2 minutes. Add peas and cook for 1 minute more. Scoop out 1/2 cup of the pasta water and set aside - drain pasta and vegetables. Place back into the pot.

Stir the butter, tarragon and ricotta into the pasta and vegetables - add enough of the reserved pasta water to create a thin sauce that coats pasta. Season to taste with salt and fresh ground black pepper to serve.

Makes about 4 servings.

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