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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!
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Servings: 4 people
Ingredients Method Notes

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

Method
 

  1. Cook pasta according to package instructions. Drain (reserving 1 cup of the cooking water) and toss with 1 tablespoon olive oil. Set aside.
  2. 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.
  3. 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.
  4. 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!