Recipe: Spring Pasta

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Serves 4

* 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

1. 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.
2. 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.
3. Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.

Thanks to Martha Stewart and all her magic!

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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Comments

  1. Cindi wrote:

    This recipe is perfect for a vegetarian like me!
    Love it…..
    Thanks, Cindi

    Posted 4.18.10

Comments are closed.