The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes. The dish is simple, sweet with tarragon, and very quickly made. You must serve it right away or the ricotta will stiffen.
Ingredients
- Salt to taste
- ¾ pound gluten-free penne, such as quinoa and rice
- 2 cups frozen peas, thawed
- 1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
- ½ cup fresh ricotta
- 2 tablespoons minced tarragon
- Freshly ground pepper to taste
- ¼ cup grated Parmesan
- Nutritional Information
Nutritional analysis per serving (4 servings)
503 calories; 11 grams fat; 4 grams saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 77 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 24 grams protein; 20 milligrams cholesterol; 207 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring a large pot of water to a boil and salt generously. Add pasta and peas. While pasta is cooking, mix together garlic, ricotta and tarragon in a large bowl. Season to taste with salt and pepper.
- When the pasta is cooked al dente, remove 1/4 cup of the pasta water and mix 2 to 4 tablespoons of it with the ricotta. It should have the consistency of cream. Add a little more water if it doesn’t. Drain pasta and peas and toss with ricotta mixture and Parmesan. Serve at once.
- Advance preparation: This is a last minute dish.
About 10 minutes
Dining and Cooking