Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about 1 cup)
Photo: Hector Sanchez Styling: Caroline M. Cunningham

How to Make It

Step 1

Bring 4 quarts water to a boil in a stockpot over high. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes. Stir in sweet peas, and cook 1 minute. Drain pasta mixture, reserving 1/2 cup cooking water.

Step 2

Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately.

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