Pasta With Peas & Ricotta

Found this on another site but I'm putting it here for safe keeping.

• Ready In: 18 mins
• Serves: 4

Ingredients

•  coarse salt & freshly ground pepper
• 12  ounces medium pasta shells
• 12  ounces sugar snap peas
• 5  ounces  frozen peas
• 8  asparagus spears, into short pieces
• 3  tablespoons butter, cut into pieces
• 1  tablespoon  coarsely chopped fresh tarragon
• 1  cup ricotta cheese

Directions

1. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions.
2. adding snap peas 3 minutes before the end and frozen peas and asparagus in the last minute of cooking.
3. Reserve 1/2 – 1 cup pasta water; drain pasta and vegetables, and return them to the pot.
4. Toss pasta and vegetables with butter, tarragon, and ricotta, adding enough reserved pasta water to create a thin sauce that coats pasta. Season with salt & pepper.