Pea, Tarragon, And Ricotta Pasta

1. 1

   Cook penne as package directs. Meanwhile, in a medium covered saucepan, bring peas, broth, pepper, and salt to a boil over high heat. If needed, cook further just until tender. Puree half of pea mixture in a blender until smooth. Pour both pea mixtures over drained pasta in pasta pan. Stir in tarragon. Spoon into bowls. To each, add 1/4 cup ricotta in small spoonfuls and mix gently.

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   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

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