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READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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