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Pea, Tarragon, and Ricotta Pasta

Photo: Leo Gong; Styling: Randy Mon
Prep time 25 mins
Yield Serves 4
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.


  • 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

Nutrition Information

  • calories 448
  • caloriesfromfat 11 %
  • protein 20 g
  • fat 5.4 g
  • satfat 3.2 g
  • carbohydrate 78 g
  • fiber 4.9 g
  • sodium 486 mg
  • cholesterol 27 mg

How to Make It

  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.