Orecchiette With Cress And Spring Pea Sauce

• 1 1/2 cups fresh or frozen green peas
• 8 ounces orecchiette rigate
• 3 tablespoons water
• 2 tablespoons fresh tarragon leaves, divided
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons grated lemon rind
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove
• 4 ounces watercress, trimmed
• 1 tablespoon fresh lemon juice
• 1 ounce feta cheese, crumbled (about 1/4 cup)

1. Bring a large saucepan or Dutch oven of water to a boil. Place peas in a mesh strainer; set in boiling water for 1 minute. Rinse peas under cold water. Place 1 cup peas in a blender or food processor; reserve remaining peas.
2. Cook pasta in the boiling water according to package directions, omitting salt and fat; drain. Rinse under cold water until cool; drain.
3. Add 3 tablespoons water, 1 tablespoon tarragon, oil, rind, salt, pepper, and garlic to peas in blender. Process until smooth. Combine pea mixture and pasta in a large bowl; toss to coat. Add reserved peas, remaining 1 tablespoon tarragon, watercress, and juice; toss gently to combine. Sprinkle with feta; serve immediately.
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rigate, water, tarragon, extravirgin olive oil, lemon rind, kosher salt, freshly ground black pepper, garlic, lemon juice, feta cheese

Taken from www.myrecipes.com/recipe/orecchiette-spring-pea-sauce (may not work)