Pea, Tarragon, and Ricotta Pasta

Pea, Tarragon, and Ricotta Pasta
Photo by Leo Gong

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network