Pasta, Pasta, Pasta – there must be one million and one ways to enjoy pasta. When I read this recipe I thought it was a pretty unique combo, tarragon doesn’t show up much in pasta recipes and I usually don’t use ricotta to make a “sauce,” but it worked really well. Sugar snap peas are at peak season in the spring so this is a nice way to include those in your diet.
Finally, this makes a great on-the-go lunch. My one suggestion for left-overs is to pep up the pasta with a fresh scoop of ricotta and some olive oil. I had it for lunch several days in a row. You could also add tuna or chicken to this recipe for added protein or some sliced tomatoes for added color!
- 1 pd. box rotini or other short pasta
- 1/2 pd. sugar snap peas, washed and ends removed
- 1 pkg. (10 ounce) frozen peas
- 2 tbsp. chopped fresh tarragon
- 1/2 small red onion, chopped
- 1 cup part-skim ricotta cheese
- 2 tbsp. butter
- Boil your pasta in salted water for five minutes. Add snap peas and cook 2 more minutes. Add peas and cook 1 more minute.
- Reserve about 1/2 cup pasta water and drain the pasta and peas.
- Return to pot or place in large bowl.
- Add the chopped onion and toss with the tarragon, butter, and ricotta. Add pasta water as needed to create a thin sauce that coats the pasta.
- Season with S/P to taste.
Recipe Source: adapted from an Everyday Food recipe May 2008
Time: 30 minutes