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

1. Bring a large pot of water to a boil and salt generously.
2. Add pasta and peas.
3. While pasta is cooking, mix together garlic, ricotta and tarragon in a large bowl.
4. Season to taste with salt and pepper.
5. 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.
6. It should have the consistency of cream.
7. Add a little more water if it doesnt.
8. Drain pasta and peas and toss with ricotta mixture and Parmesan.
9. 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)