Meatless Monday: Pasta with Sweet Peas, Sugar Snap Peas, and Ricotta
Here’s another super easy meatless Monday recipe — courtesy of the new Everyday Food cookbook — that relies on spring produce.Â The thing I love about this recipe is that other than chopping a tablespoon of fresh tarragon there is absolutely no chopping involved!Â Perfect for a hectic weeknight (or for a gal who is nearly 41 weeks pregnant)!
A couple of very minor notes…I used penne because I had half a box in the pantry.Â And, I also added 1/4 cup of grated parmesan cheese to the dish.Â Because of the naturally salty flavor of the parmesan I didn’t really add any extra salt to the dish (other than salting the boiling water).
Our dinner was fresh, fast, and flavorful just like the cookbook title!
Pasta with Peas & Ricotta
Everyday Food: Fresh Flavor Fast
- Coarse salt and freshly ground pepper
- 12 ounces gemelli or other short pasta (e.g., penne)
- 12 ounces sugar snap peas, stem ends and any strings removed
- 1 package (10 ounces) frozen peas
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish
- 1 cup ricotta cheese
Bring a pot of water to a boil; add a generous amount of salt.Â 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.Â Reserve 1/2 cup pasta water; drain pasta and vegetables, and return them to pot.
Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats the pasta.Â Season with salt and pepper.
To serve, divide pasta among shallow bowls, and garnish with tarragon sprigs.