Gemelli With Ricotta Peas And Lemon - cooking recipe

Ingredients

8 ounces gemelli pasta
8 ounces sugar snap peas, strings removed
1 cup frozen peas, thawed
1 tablespoon chopped fresh tarragon
1/2 teaspoon fine sea salt
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil

Preparation

Cook pasta. Add peas to pasta cooking water during last 2 minutes. Drain, reserving 1/2 cup pasta water.
To the pasta add tarragon, salt, cheese, lemon zest, juice and oil, tossing gently to coat.
Stir in just enough of the reserved pasta water to create a creamy sauce.