Pasta With Peas & Ricotta

Name: Pasta With Peas & Ricotta
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by redsoxgirl09

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Ready In:: 18mins
Ingredients:: 8
Serves:: 4

ingredients

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

directions

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions.
adding snap peas 3 minutes before the end and frozen peas and asparagus in the last minute of cooking.
Reserve 1/2 – 1 cup pasta water; drain pasta and vegetables, and return them to the pot.
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.