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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.

Pea, Tarragon, and Ricotta Pasta




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
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
2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 448Calories from Fat 11
% Daily Value *
Total Fat 5.4g9%

Saturated Fat 3.2g16%
Cholesterol 27mg9%
Sodium 486mg21%
Total Carbohydrate 78g26%

Dietary Fiber 4.9g20%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.