Peas, Ricotta, & Tarragon Pasta

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
  • S/P
  1. Boil your pasta in salted water for five minutes. Add snap peas and cook 2 more minutes. Add peas and cook 1 more minute.
  2. Reserve about 1/2 cup pasta water and drain the pasta and peas.
  3. Return to pot or place in large bowl.
  4. 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.
  5. Season with S/P to taste.

Serves: 4-6

Recipe Source: adapted from an Everyday Food recipe May 2008

Time: 30 minutes

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