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Two-Pea Pasta with Ricotta and Tarragon

Martha Stewart
  • 30 minutes
  • Serves 4

INGREDIENTS

1

package Peas, frozen

12 oz

Sugar snap peas

2 tbsp

Tarragon, fresh

12 oz

Gemelli or other short pasta

1

Salt and ground pepper, Coarse

2 tbsp

Butter

1 cup

Ricotta cheese, part-skim