Gluten-Free Penne With Peas, Ricotta and Tarragon
- 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
- 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 doesnt.
- Drain pasta and peas and toss with ricotta mixture and Parmesan.
- Serve at once.
salt, penne, frozen peas, garlic, fresh ricotta, tarragon, freshly ground pepper, parmesan
Taken from cooking.nytimes.com/recipes/1016075 (may not work)