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
How to Make It
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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This is a good basic recipe. I prefer fresh Basal to Tarragon but would not change a thing. Truth to tel, I like having whole peas with my pasta but I can see how using them in the blender creates a saucy texture along with the ricotta. I like this one, will use especially in summer
Boring and bland. Nice idea using ricotta as a 'sauce' however. I made it simpler by blanching the peas in the boiling water, removing with a large sieve and then boiling the pasta. Using broth to cook peas is a waste IMHO. I also used a Sonoma pepper blend to add a citrus note to the pasta. Furthermore, I pureed half of the peas with pistachios (pine nuts will work too) to add a nutty flavor and be more filling.