Pea, Tarragon, and Ricotta Pasta Recipe – Sunset Magazine

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