Gluten-Free Penne With Peas, Ricotta and Tarragon

By Martha Rose Shulman

Gluten-Free Penne With Peas, Ricotta and Tarragon
Andrew Scrivani for The New York Times
Total Time
About 10 minutes
Rating
4(167)
Comments
Read comments

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.

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Ingredients

Yield:4 servings
  • Salt to taste
  • ¾pound gluten-free penne, such as quinoa and rice
  • 2cups frozen peas, thawed
  • 1garlic clove, mashed with a pinch of salt in a mortar and pestle or put through a press
  • ½cup fresh ricotta
  • 2tablespoons minced tarragon
  • Freshly ground pepper to taste
  • ¼cup grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

454 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 22 grams protein; 453 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    When the pasta is cooked al dente, remove ¼ 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.

Tip
  • Advance preparation: This is a last minute dish.

Ratings

4 out of 5
167 user ratings
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Comments

CMG

Used 3 x as much garlic as called for, and added olive oil to make the sauce creamy. It was pretty good. Added grilled chicken to the leftovers & loved it.

Kathy

Quite bland, tho I used an elephant garlic clove, & not creamy. Try it with sauteed onions next time.

Abby

Really bland. Used way more ricotta and tarragon than called for just to have enough sauce. Added additional spices and it was still incredibly bland. The main positive was it was quick and easy to prepare but wouldn’t make again.

Amy

Made this tonight exactly according to directions. My family liked it. The simplicity and short time to cook made it a quick, nutritious dinner to get on the table.

FLDB

Used a 8.8 oz. box of red lentil penne, 7 oz. ricotta, 3 garlic cloves and 1 tbsp. of dried tarragon. 1/4 cup nutritional yeast in place of parmesan and about 7 tbsps. of pasta water to achieve a runny cream consistency (I had more ricotta to thin out). Peas were microwaved. Mixed everything in a big bowl and served with leftover tarragon chicken from an old family recipe. Pasta to sauce ratio was perfect for us. Leftover chicken imparted a touch of a lemony flavor, complimenting the dish. Yum!

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