Pasta With Peas & Ricotta |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Found this on another site but I'm putting it here for safe keeping. 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:
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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