Pasta with ricotta and tarragon

In a large saucepan with boiling salted water boil the pasta for 3 minutes less than th Ingredients:

• Salt and ground pepper - - To taste
• Pasta Gemelli or other short pasta - 360 Grams
• beans - 360 Grams
• Peas - 300 Grams
• oil - 2 items. spoons
• fresh tarragon - 2 st. spoons
• Ricotta cheese - 1 cup

Instructions

In a large saucepan with boiling salted water boil the pasta for 3 minutes less than indicated in the instructions on the package. Add the beans, cook for 2 minutes, add peas and cook for 1 minute. Postpone 1/2 cups of liquid remaining after cooking. Drain the water from the pasta and vegetables, then return them back to the pan. Mix pasta and vegetables with butter, tarragon and ricotta cheese, adding a little liquid, as needed, season with salt and pepper. Divide the pasta into 4 plates, decorate with tarragon, if necessary. Serve immediately.

Servings: 4