Pea, Tarragon, and Ricotta Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
2. Note: Nutritional analysis is per serving.
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