Pea, Tarragon, and Ricotta Pasta

Name: Pea, Tarragon, and Ricotta Pasta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps chopped fresh tarragon; 1 teaspoons kosher salt; 237 milliliters part-skim ricotta cheese, at room temperature; 283 grams package frozen petite peas; 340 grams rice-potato-soy penne or other penne; 296 milliliters reduced-sodium chicken or vegetable broth

You can never have too many main course recipes, so give Pea, Tarragon, and Ricotta Pastan a try. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 468 calories, 18g of protein, and 6g of fat per serving. This recipe serves 4. If you have rice-potato-soy penne, vegetable broth, part-skim ricotta cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

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. Pure half of pea mixture in a blender until smooth.

Ingredients you will need

Pepper

Broth

Penne

Peas

Salt

Equipment you will use

Sauce Pan

Blender

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.

Ingredients you will need

Tarragon