Today in our weekly What's Cookin'? segment, U.S Bank Home Mortgage's Patty Millay is ringing in spring with a delicious pasta recipe.  Here's how to make Spring Pea Pasta!

From Patty:

Spring is in the air and Easter is just around the corner.  We all want to take a dish to Sunday dinner that is full of flavor but just a little bit different that what you've always done.  This is a one pot wonder that fills the bill quite nicely.  Thirty minutes from start to serve with the comfort of  pasta and the zest of fresh herbs!

Patty Millay

SPRING PEA PASTA

2 tbsp. Chives, freshly chopped

1/2 cup Flat-leaf parsley, firmly packed fresh leaves
2  tbsp. Tarragon, fresh

8 oz. penne pasta

1/4 cup Kosher salt
2 tbsp. salted butter
1 cup Ricotta cheese
2 (8oz) pkgs Sugar snap peas, trimmed and strings removed
1 (13-oz.) pkg. Peas, frozen sweet

 

Directions:

Bring 3 quarts water to a boil in a stockpot over high. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes. Stir in sweet peas, and cook 1 minute. Drain pasta mixture, reserving 1/2 cup cooking water.
Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately.  Voila, that's all it!
This would be great for a meatless Monday meal.  Just add a tossed salad and you have a light but filling meal.

What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.