A pasta filled with spring seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas. Combining ricotta cheese with the salty water left over from boiling the pasta makes a super-easy, creamy sauce.
4 qt. water
1/4 cup kosher salt
8 ounces 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.