Entrees

Pea, Tarragon, and Ricotta Pasta

recipe image

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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