Spring Pasta with Peas & Fresh Herbs

Spring is here and with spring comes flowers and spring veggies. One of my favorite dishes include two of my favorite ingredients… pasta and spring peas. Its just something about seeing that bright green yummy goodness tossed in with the pasta, ricotta cheese and fresh herbs.


So a few days ago I had the pleasure of being a guest chef on a local morning show called Talk of Alabama.  Since it was my first time on this show, I wanted to prepare a dish that was simple yet delicious. What better than a spring peas pasta salad. It was the perfect choice. I think we all shared a mutual love for this dish. It  was an honor and pleasure seeing the staff and the camera crew eat this little tasty creation. To see snippets of the show, use this link: http://abc3340.com/station/talk-of-alabama/talk-of-alabama-040616-chef-pleshette.

After the show, I received lots of calls, emails and messages about this recipe and the dessert I prepared. So I listed the ingredients and steps below.This is such a quick dish. Literally you can dinner on the table within 30 minutes. It’s also versatile enough that you can add in grilled chicken or shrimp with your choice of fresh herbs… but keep it simple! Simplicity is the key to marrying the wonderful flavors in this spring pasta.

As always, let me know if you enjoy this recipe. Feel free to message me or email @ chefpleshette@yahoo.com. I would love to see your dishes, so hashtag pleshetteskitchen so I can see them. Remember to bloom where you areplanted happy spring!

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Spring Pasta Salad

1/4 cup Kosher salt

8 oz penne pasta

12 oz sugar snap peas, trimmed and strings removed

12 oz  frozen sweet peas, thawed

8 oz ricotta cheese

3/4 cup flat leaf parsley leaves

2 Tbs salted butter

2 Tbs fresh chives

2 Tbs fresh tarragon

Bring 4 quarts of water to a boil, add 1/4 cup of salt to the water, return to boil Add in pasta and boil, stirring occasionally until the pasta is al dente or about 8 minutes. Stir in sugar snap peas and cook about  3 minutes. stir in sweet peas and cook about 2 minutes. Drain pasta and pea mixture, reserving about a half cup of the cooked water.

Return mixture to pot. Add  ricotta, butter, parsley, chives, tarragon and reserved cooked water, stir to coat and mix well,