Gluten Free Penne With Peas Ricotta And Tarragon Recipes

PENNE WITH RICOTTA AND PEAS

Penne with Ricotta and Peas image

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

Salt and pepper
1 cup frozen peas
1 pound penne, ziti or other cut pasta
About 1 cup ricotta, preferably fresh
1 tablespoon softened butter
1 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 20 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams

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

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

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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