Pea, Tarragon, and Ricotta Pasta Recipe – Sunset Magazine
Light and flavorful, Pea, Tarragon, and Ricotta Pasta is a quick vegetarian entrée perfect for any day. Yields 4 servings | Sunset Magazine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
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
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