Best 2 Two Pea Pasta With Ricotta And Tarragon Recipes

Feast your taste buds on the delightful melody of flavors that await you with this exquisitely crafted pasta dish: two pea pasta with ricotta and tarragon. This symphony of textures and aromas will leave you craving more, as the delicate sweetness of peas harmonizes seamlessly with the richness of ricotta and the earthy essence of tarragon. Prepare to embark on a culinary journey where simplicity meets refinement, and every bite transports you to a realm of pure gastronomic bliss.

Check out the recipes below so you can choose the best recipe for yourself!

TWO-PEA PASTA WITH RICOTTA AND TARRAGON

Two-Pea Pasta with Ricotta and Tarragon image

Nothing says spring like peas -- in this bright pasta dish we've used them two ways.

Provided by Martha Stewart

Categories Pasta and Grains

Time 30m

Number Of Ingredients 7

Ingredients

Coarse salt and ground pepper
12 ounces gemelli or other short pasta
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 package (10 ounces) frozen peas
2 tablespoons butter
2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
1 cup part-skim ricotta cheese

Steps:

In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add snap peas; cook 2 minutes, add peas, and cook 1 minute more. Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.
Toss pasta and vegetables with butter, tarragon, and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper.
Divide pasta among four serving bowls, and garnish with tarragon, if desired. Serve immediately.

Nutrition Facts : Calories 541 g, Fat 12 g, Fiber 7 g, Protein 25 g

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

Tips:

Fresh ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh peas, ricotta cheese, and tarragon will make a big difference in the taste of the dish.
Cook the pasta al dente: Cook the pasta according to the package directions, but be sure to stop cooking it a minute or two before it's fully tender. This will prevent it from becoming mushy.
Reserve some pasta water: When you drain the pasta, reserve some of the pasta water. This can be used to thin out the sauce if it becomes too thick.
Use a good quality ricotta cheese: Ricotta cheese is a key ingredient in this dish, so be sure to use a good quality cheese. Look for a cheese that is creamy and smooth, with no lumps.
Freshly grate the Parmesan cheese: Freshly grated Parmesan cheese will add a lot of flavor to the dish. Avoid using pre-shredded cheese, as it doesn't have as much flavor.
Season to taste: Be sure to season the dish to taste with salt and pepper. You may also want to add a pinch of red pepper flakes for a little spice.

Conclusion:

Two-pea pasta with ricotta and tarragon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of peas, ricotta cheese, and tarragon is fresh and flavorful, and the pasta provides a hearty and filling base. This dish is also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal that is both delicious and nutritious, give two-pea pasta with ricotta and tarragon a try.