Our one-pot primavera brings together seasonal favorites: fresh herbs, crunchy sugar snap peas, and sweet peas. Combining ricotta cheese with the salty water left over from boiling the pasta makes a super-easy, creamy sauce.
I cut the salt down considerably. The dish is delicious and the fresh herbs really enhance the flavors. It tasted so fresh and was light enough for lunch on a warm day. Unfortunately, my family hates pea; but this will be a keeper for work lunches.
I didn't have an issue with whether the snap peas were split or not. They taste the same either way and with the addition of the bag of peas, it is a lovely dish to look at as well.
This looks like a lovely recipe if you are willing to split your sugar snap peas in half. The photo is misleading, Mr. Sánchez.
