Spring Pea Pasta With Ricotta And Herbs

• 4 qt. water
• 1/4 cup kosher salt
• 8 ounces gemelli, penne, or other short pasta
• 2 (8-oz.) pkg. sugar snap peas, trimmed and strings removed
• 1 (13-oz.) pkg. frozen sweet peas, thawed
• 1 cup ricotta cheese
• 1/2 cup firmly packed fresh flat-leaf parsley leaves
• 2 tablespoons (1 oz.) salted butter
• 2 tablespoons thinly sliced fresh chives
• 2 tablespoons chopped fresh tarragon

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

water, kosher salt, gemelli, sugar snap peas, frozen sweet peas, ricotta cheese, parsley, butter, chives, tarragon

Taken from www.myrecipes.com/recipe/spring-pea-pasta-ricotta-herbs (may not work)