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Recipe: Spring Pasta


Serves 4

* Coarse salt and ground pepper
* 12 ounces gemelli or other short pasta
* 12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
* 1 package (10 ounces) frozen peas
* 2 tablespoons butter
* 2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
* 1 cup part-skim ricotta cheese


1. In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
2. Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
3. Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.

Thanks to Martha Stewart and all her magic!

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.


  1. This recipe is perfect for a vegetarian like me!
    Love it…..
    Thanks, Cindi

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