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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