Pea, Tarragon, and Ricotta Pasta

Pea, Tarragon, and Ricotta Pasta
Photo by Leo Gong


  • 1 package (10 oz.) frozen petite peas
  • 2 tablespoons chopped fresh tarragon
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 cup part-skim ricotta cheese, at room temperature
  • 1 ¼ cups reduced-sodium chicken or vegetable broth
  • 12 ounces rice-potato-soy penne or other penne

Cook penne as package directs. Meanwhile, in a medium covered saucepan, bring peas, broth, pepper, and salt to a boil over high heat. If needed, cook further just until tender. Purée half of pea mixture in a blender until smooth. Pour both pea mixtures over drained pasta in pasta pan. Stir in tar...

View full recipe at My Recipes


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