Tagliatelle with Ricotta, Peas and Tarragon
This easy to make pasta dish is light and bright and popping with the most delicious spring flavors. It's a great weeknight meal to quickly whip up or take it to the next level with some of our homemade gluten-free Tagliatelle too!
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 large shallot minced
- 1 cup peas
- 1 tablespoon fresh tarragon leaves minced
- 8 ounces tagliatelle pasta see our recipe for homemade Gluten Free Pasta
- 1 cup part-skim ricotta
- 1/4 cup shaved parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon quartered
Instructions
- Cook pasta according to package instructions. Drain (reserving 1 cup of the cooking water) and toss with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot, peas, and tarragon and cook until the shallots are becoming translucent and the peas are bright. About 3 minutes.
- Turn down heat to medium-low. Add ricotta, parmesan, salt, pepper, and 1/2 cup reserved pasta water. Mix well. Stir in noodles Cook for one minute and add more pasta water (if necessary) to bring sauce to desired thickness.
- Divide pasta into 4 bowls, top with parmesan shavings, tarragon, and a squeeze of lemon juice.
Notes
** To make this dish a little heartier, I love to add in some sliced up chicken sausage (Adele's Chicken Apple is my go to) when I am sautéing the peas!