From the spectacular mountain and beach views of the Residenza Bouganville in Porto Rotondo, to our other incredible rental locations and value hotels in Italy, Wyndham has the right ingredients to suit your taste. Click to the right and start planning the trip of a lifetime.
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
Directions
- In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
- Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
- Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.
For more great recipes from marthastewart.com, click here.
