Gluten-Free Penne With Peas, Ricotta And Tarragon

Name: Gluten-Free Penne With Peas, Ricotta And Tarragon
Total time: 10 min
Ingredients: 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

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Total: 10 minutes

Servings: 4

Cost: $4.54 /serving

Author : Martha Rose Shulman

fall winter gluten free

Gluten-Free Penne With Peas, Ricotta And Tarragon

Ingredients

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Salt to taste3/4 pound gluten-free penne, such as quinoa and rice2 cups frozen peas, thawed1 garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press1/2 cup fresh ricotta2 tablespoons minced tarragonFreshly ground pepper to taste1/4 cup grated Parmesan

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Instructions

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Step 1

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.

Step 2

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.