This dish is outstanding in every way. It is light, with seasonal favorites of sugar snap peas and sweet peas.
The ricotta cheese combines with the pasta water to make a delicate, creamy sauce, which is enhanced by the addition of the herbs.
It is a simple, one-pot side dish that is perfect for any summer dinner. My family loved it and enjoyed the leftovers the next day.
Today’s hint: Reserve extra pasta water and keep it in the refrigerator to heat it up the next day. This will ensure the integrity of the pasta and keep it tasting freshly made.
This recipe is courtesy of Southern Living and says it will serve 4 people. Since I had enough for the next day, I would say it serves 4-6 people.
Make this dish now, you will love it!
Ingredients for the Spring Pea Pasta with Ricotta and Herbs
4 quarts water
1/4 cup kosher salt (for the pasta water)
8 ounces short pasta
2 (8-oz) pkgs. sugar snap peas
1 (13-oz) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley
2 tbsp. (1 oz.) salted butter
2 tbsp. thinly sliced fresh chives
2 tbsp. chopped fresh tarragon
Bring 4 quarts water to a boil in a stockpot over high heat.
Add 1/4 cup of salt; return to boil.
Add pasta, stirring occasionally, until al dente, about 8 minutes (or 3 minutes less than than package directions).
Stir in sugar snap peas, and cook for 2 minutes.
Add in sweet peas and cook for 1 minute.
Reserve 1/2 cup of cooking water,plus more if you are going to heat it up the next day.
Drain pasta mixture.
Return pasta to pot.
Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water.
Stir to coat.
Serve immediately.
It’s that simple!
