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Pea, Tarragon, and Ricotta Pasta Recipe

Pea, Tarragon, and Ricotta Pasta Recipe

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Ingredients:

Serving

12 oz 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 tsp freshly ground black pepper
3/4 tsp kosher salt
2 tbsp chopped fresh tarragon
1 cup part-skim ricotta cheese, at room temperature

Directions:

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.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	394.99 Kcal (1654 kJ)
Calories from fat	179.85 Kcal
		% Daily Value*
Total Fat	19.98g	31%
Cholesterol	76.26mg	25%
Sodium	2620.01mg	109%
Potassium	694.15mg	15%
Total Carbs	18.61g	6%
Sugars	1.43g	6%
Dietary Fiber	1.82g	7%
Protein	32.19g	64%
Vitamin C	5.2mg	9%
Iron	1.6mg	9%
Calcium	745.2mg	75%

Amount Per 100 g
Calories	67.71 Kcal (283 kJ)
Calories from fat	30.83 Kcal
		% Daily Value*
Total Fat	3.43g	31%
Cholesterol	13.07mg	25%
Sodium	449.12mg	109%
Potassium	118.99mg	15%
Total Carbs	3.19g	6%
Sugars	0.25g	6%
Dietary Fiber	0.31g	7%
Protein	5.52g	64%
Vitamin C	0.9mg	9%
Iron	0.3mg	9%
Calcium	127.7mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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