Two-Pea Pasta with Ricotta and Tarragon

12 oz short pasta
12 oz snap peas
10 oz frozen peas
2 Tbsp butter
2 Tbsp chopped fresh tarragon (1 tsp dry)
1 cup ricotta cheese
salt and pepper


Cook pasta, and add snap peas for 2 minutes until bright green. Add frozen peas and return to boil. Cook 1 minute more. Reserve ½ cup pasta water, drain then return to pot. Toss pasta and vegetables with butter, tarragon, and ricotta, adding pasta water as needed. Season to taste with salt and pepper. Serve warm and garnish with more tarragon if desired. Serves 4.