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Two-Pea Pasta with Ricotta and Tarragon (and future tweaks)


I will occasionally get an email from my wife requesting quote – You should make this – end quote. Well last week I received another email (in fact two) and finally got around to making a pasta dish from Martha Stewart’s website.

It’s a good thing I didn’t get this particular recipe sent to me a couple months back, because I still had yet to find a market with decent fresh ricotta cheese in Dallas. Fortunately, a few weeks ago while at Central Market I noticed they carry a couple fresh ricotta choices. This afternoon I made a stop over there and picked up fresh ricotta from the Mozzarella Company, a popular local homemade cheese shop located in Deep Ellum, a trendy artsy part of downtown Dallas.

The recipe also calls for some fresh tarragon, sugar snap peas, and peas. One of the best parts of the recipe is it’s all cooked in one pot; though, you really should test the pasta before adding the peas. The recipe asks to cook the pasta for 3 minutes before adding the sugar peas. I would check the pasta and maybe give it a good 3 more minutes before adding, unless you have just made fresh pasta. I was using fresh, but refrigerated pasta from Central Market and it need a few more minutes; though, not as long as dry pasta needs. So adjust accordingly.

Also, when I make this again I’m going to try two things. First add roasted pine nuts. It just needed something to intensify the flavor and pine nuts should bring out the flavors better. Second change is to still experiment with the ricotta cheese choice. The one from the Mozzarella Company was good, but I’ve had far better at good Italian Markets. Unfortunately, the only Italian Market I’ve found around Dallas is Jimmy’s Food Store and they don’t carry fresh ricotta.

Here is a link to the recipe: Two-Pea Pasta with Ricotta and Tarragon