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.
Salt to taste
pound gluten-free penne, such as quinoa and rice
cups frozen peas, thawed
garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
cup fresh ricotta
tablespoons minced tarragon
Freshly ground pepper to taste
cup grated Parmesan
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- 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.
- Advance preparation: This is a last minute dish.
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