Two-Pea Pasta with Ricotta and Tarragon

Name: Two-Pea Pasta with Ricotta and Tarragon
Prep time: 10 min
Yield: servings: 4
Ingredients: Coarse salt and ground pepper; 12 ounces gemelli or other short pasta; 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings); 1 package (10 ounces) frozen peas; 2 tablespoons butter; 2 tablespoons chopped fresh tarragon, plus more for garnish (optional); 1 cup part-skim ricotta cheese

Two-Pea Pasta with Ricotta and Tarragon was pinched from <a href="http://www.marthastewart.com/316169/two-pea-pasta-with-ricotta-and-tarragon" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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Coarse salt and ground pepper

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12 ounces gemelli or other short pasta

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12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)

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1 package (10 ounces) frozen peas

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2 tablespoons butter

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2 tablespoons chopped fresh tarragon, plus more for garnish (optional)

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1 cup part-skim ricotta cheese

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