Pea, Tarragon, and Ricotta Pasta

Photo: Leo Gong; Styling: Randy Mon

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • 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


  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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