Easy and awesome. I had fresh basil on hand so I used that in place of the tarragon and topped with grilled shrimp. Super fresh and light, will make it a summer staple
Pea, Tarragon, and Ricotta Pasta
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.
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- Calories: 448
- Calories from fat: 11%
- Protein: 20g
- Fat: 5.4g
- Saturated fat: 3.2g
- Carbohydrate: 78g
- Fiber: 4.9g
- Sodium: 486mg
- Cholesterol: 27mg
- 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
- 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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