Two types of peas are cooked along with the pasta in this one-pot dish, so everything finishes at once. The vegetables should be cooked just long enough that their colors stay vibrant and they are warmed through.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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 in the last minute of cooking. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return them to pot.
Step 2
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 and pepper.
Step 3
To serve, divide pasta among shallow bowls, and garnish with tarragon sprigs.
About Gemelli
Step 4
Gemelli—which means “twins” in Italian—is made by twisting two strands of pasta together into a spiral. This shape allows the pasta to hold on to sauce. If you can’t find gemelli, substitute other short shapes, such as penne, fusilli, or rigatoni.
