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
Patty Millay


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



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.

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