Two Pea Pasta With Ricotta And Tarragon Recipes

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TWO-PEA PASTA WITH RICOTTA AND TARRAGON



Two-Pea Pasta with Ricotta and Tarragon image

Nothing says spring like peas -- in this bright pasta dish we've used them two ways.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 30m

Number Of Ingredients 7

Coarse salt and ground pepper
12 ounces gemelli or other short pasta
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 package (10 ounces) frozen peas
2 tablespoons butter
2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
1 cup part-skim ricotta cheese

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.

Nutrition Facts : Calories 541 g, Fat 12 g, Fiber 7 g, Protein 25 g

GLUTEN-FREE PENNE WITH PEAS, RICOTTA AND TARRAGON



Gluten-Free Penne With Peas, Ricotta and Tarragon image

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.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

Salt to taste
3/4 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
1/2 cup fresh ricotta
2 tablespoons minced tarragon
Freshly ground pepper to taste
1/4 cup grated Parmesan

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.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 11 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 4 grams

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