Gluten-Free Penne With Peas, Ricotta and Tarragon

Spread the love

The best reason to go with penne for this particular dish, is the delight of finding peas that have snuck inside the little tubes! A simple dish, sweetened with tarragon, and very quick to make. Must be served immediately before the ricotta stiffens.


  • Salt to preference
  • ¾ pound gluten-free penne (e.g. quinoa or rice based)
  • 2cups frozen peas (thawed)
  • 1garlic clove. (Put through a press or mortar & pestle with a pinch of salt)
  • ½cup ricotta (fresh)
  • 2 tablespoons tarragon (minced)
  • Freshly ground pepper to preference
  • ¼ cup Parmesan (grated)


  1. Generously salt a large pot of water, and bring to a boil. Add the peas & pasta. Meanwhile, in a large bowl combine the garlic, ricotta & tarragon. Season with salt & pepper according to taste.
  2. When the pasta is perfectly cooked al dente, take out ¼ cup of pasta water, and proceed to mix 2-4 tbsp of it with the ricotta, to get it to the consistency of cream. Add a little additional water, if needed, to achieve this consistency. Drain peas & pasta, toss with ricotta, and top with parmesan. Serve immediately.


  • This dish can’t be made in advance, but is ideal & quick to make last minute.