Pasta With Peas & Ricotta

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• coarse salt & freshly ground pepper
• 12 ounces medium pasta shells
• 12 ounces sugar snap peas
• 5 ounces frozen peas
• 8 asparagus spears, into short pieces
• 3 tablespoons butter, cut into pieces
• 1 tablespoon coarsely chopped fresh tarragon
• 1 cup ricotta cheese

Recipe

• 1 bring a pot of water to a boil; add a generous amount of salt. cook pasta until al dente according to package instructions.
• 2 adding snap peas 3 minutes before the end and frozen peas and asparagus in the last minute of cooking.
• 3 reserve 1/2 – 1 cup pasta water; drain pasta and vegetables, and return them to the pot.
• 4 toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. season with salt & pepper.