Pea, Tarragon, and Ricotta Pasta

By Heritage330

Sunset

MARCH 2010

Ingredients

• 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

Preparation

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