Pasta with ricotta and tarragon

Description

The dish is prepared without unnecessary complications. In a large pot of boiling salted water, cook the pasta for 3 minutes less than indicated on the package instructions. Add the beans and cook for 2 minutes, then add the peas and cook for 1 minute. Reserve 1/2 cup of the cooking liquid. Drain the pasta and vegetables, then return them to the pot. Mix the pasta and vegetables with butter, tarragon, and ricotta cheese, adding as much of the reserved liquid as needed. Season with salt and pepper. Divide the pasta among 4 plates, garnish with tarragon if desired, and serve immediately. The dish is ready to be served.

Instructions