You may also like
Categories:Viewed: 30 - Published at: 6 years ago
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
Method
- 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. Puree 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.
