Gluten Free Penne With Peas Ricotta And Tarragon Recipes

GLUTEN-FREE PENNE WITH PEAS, RICOTTA AND TARRAGON

Steps:

• 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.

PENNE WITH RICOTTA AND PEAS

Steps:

• Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
• Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
• Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

TWO-PEA PASTA WITH RICOTTA AND TARRAGON

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
• Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
• Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.

GLUTEN FREE PENNE WITH MUSHROOMS AND SWEET PEAS

Steps:

• Bring a large pot of water to a boil.
• In a large skillet saute the onion in olive oil for about 5 minutes or until slightly browned. Add the mushrooms and saute for an additional 5 minutes. Add the heavy cream and the peas; season with salt and pepper; bring to a simmer.
• Cook the pasta according to package directions; drain and toss with the sauce.
• Remove from the heat and add the Parmigiano-Reggiano cheese; toss to combine.

PASTA WITH PEAS, RICOTTA SALATA, AND LEMON

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for pasta and peas.
• Tear basil into bite-size pieces and break ricotta salata into about 1/2-inch-thick pieces. Into a large bowl finely grate zest from lemon and squeeze enough juice to measure 1 tablespoon. Add basil, cheese, and oil. Cook pasta in boiling water until almost al dente. Stir in peas and continue to cook until pasta is al dente and peas are tender. Drain pasta and peas well. Add pasta and peas to bowl and toss to combine. Season pasta with salt and pepper and sprinkle with tarragon.

PEAS WITH LEMON AND TARRAGON

Steps:

• Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
• Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.

PENNE WITH PEAS, GRAPE TOMATOES AND RICOTTA

Steps:

• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta to boiling water and cook as label directs.
• While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
• In 12-inch skillet, heat oil over medium-high heat.
• Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
• Remove skillet from heat.
• Remove 1/2 cup pasta cooking water; set aside.
• Drain pasta.
• To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
• Spoon into 6 bowls and dollop with ricotta mixture.

GLUTEN FREE PENNE WITH CAJUN CHICKEN

Steps:

• Bring a large pot of water to a boil.
• Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
• Add cream and bring to simmer.
• Meanwhile, cook pasta according to package directions.
• Drain and toss with sauce and stir in cheese before serving.