Spring is in the air and Easter is just around the corner. We all want to take a dish to Sunday dinner that is full of flavor but just a little bit different that what you've always done. This is a one pot wonder that fills the bill quite nicely. Thirty minutes from start to serve with the comfort of pasta and the zest of fresh herbs!
You'll need:
2 tbsp. Chives, freshly chopped
1/2 cup Flat-leaf parsley, firmly packed fresh leaves
2 tbsp. Tarragon, fresh
8 oz. penne pasta
1/4 cup Kosher salt
2 tbsp. salted butter
1 cup Ricotta cheese
2 (8oz) pkgs Sugar snap peas, trimmed and strings removed
1 (13-oz.) pkg. Peas, frozen sweet
Bring 3 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.
Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately. Voila, that's all it!
This would be great for a meatless Monday meal. Just add a tossed salad and you have a light but filling meal
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