Pasta with Peas and Ricotta

• Coarse salt and freshly ground pepper
• 12 ounces gemelli or other short pasta shapes
• 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

1. Bring a pot of water to a boil; add a generous amount of salt.
2. 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.
3. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return them to pot.
4. Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta.
5. Season with salt and pepper.
6. To serve, divide pasta among shallow bowls, and garnish with tarragon sprigs.
7. Gemelliwhich means twins in Italianis made by twisting two strands of pasta together into a spiral.
8. This shape allows the pasta to hold on to sauce.
9. If you cant find gemelli, substitute other short shapes, such as penne, fusilli, or rigatoni.

salt, gemelli, sugar snap peas, frozen peas, unsalted butter, fresh tarragon, ricotta cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-peas-and-ricotta-387925 (may not work)