Pea, Tarragon, and Ricotta Pasta

Yields
Serves 4

Prep Time
25 mins

This fast entrée is excellent made with rice-potato-soy penne, rice penne, or regular wheat pasta. For a vegetarian dish, just use vegetable broth rather than chicken.

Photo: Leo Gong; Styling: Randy Mon

12 ounces rice-potato-soy penne or other penne

1 package (10 oz.) frozen petite peas

1 1/4 cups reduced-sodium chicken or vegetable broth

3/4 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

2 tablespoons chopped fresh tarragon

1 cup part-skim ricotta cheese, at room temperature

Step 1

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 tarragon. Spoon into bowls. To each, add 1/4 cup ricotta in small spoonfuls and mix gently.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories448

% Daily Value *
Total Fat 5.4g7%

Saturated Fat 3.2g16%
Cholesterol 27mg9%
Sodium 486mg22%
Total Carbohydrate 78g29%

Dietary Fiber 4.9g18%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Pea, Tarragon, and Ricotta Pasta