Two types of peas are cooked along with the pasta in this one-pot dish, so everything finishes at once. The vegetables should be cooked just long enough that their colors stay vibrant and they are warmed through.

　　

Ingredients

serves 4

　　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

　　

Step 1

Bring a pot of water to a boil; add a generous amount of salt. 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. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return them to pot.

　　

Step 2

Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. Season with salt and pepper.

　　

Step 3

To serve, divide pasta among shallow bowls, and garnish with tarragon sprigs.

　　

About Gemelli

Step 4

Gemelli—which means “twins” in Italian—is made by twisting two strands of pasta together into a spiral. This shape allows the pasta to hold on to sauce. If you can’t find gemelli, substitute other short shapes, such as penne, fusilli, or rigatoni.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.