main dishes

Penne Pasta with Asparagus, Peas, Ricotta Salata and Tarragon Butter

Chef Christopher Lee uses ricotta salata, the salted and dried form of ricotta cheese, to add salty, tangy flavor to this meatless pasta dish.
10m
PREP TIME
20m
COOK TIME
297
CALORIES
17
INGREDIENTS

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Ingredients 8 (1 cup) Servings

INSTRUCTIONS

  • 1 Cook pasta as directed on package. Drain well
  • 2 Meanwhile, heat oil in large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add stock and wine. Bring to boil; cook 5 minutes or until reduced by half. Add peas and asparagus; cook 3 minutes or until asparagus is tender-crisp. Stir in butter, crème fraîche, herbs and cayenne pepper. Reduce heat to low; simmer 3 minutes
  • 3 Stir in pasta and ricotta salata; toss to coat well. Season with sea salt and pepper

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes