Spring Pea Pasta with Ricotta and Herbs

By ezunich

Ingredients

• 4 qt water
• 1/4 cup kosher salt
• 8 oz gemelli, penne or other short pasta
• 2 (8 oz) pkg sugar snap peas, trimmed and strings removed
• 1 (13 oz) pkg frozen sweet peas, thawed
• 1 cup ricotta cheese
• 1/2 cup firmly packed fresh flat leave parsley leaves
• 2 tbs ( 1 oz) salted butter
• 2 tbs thinly sliced fresh chives
• 2 tbs chopped fresh tarragon

Preparation

Step 1

Bring 4 quarts water to a boil in a stockpot over high. Add 1/4 cup salt, return to a boil. Add pasta; boil, stirring occasionally until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes. Stir in sweet peas and cook 1 minute. Drain pasta mixture, reserving 1/2 cup cooking water. Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon and reserved cooking water, stir to coat. Serve immediately.