Introduction:

Pasta dishes hold a special place in my heart, and this Gluten-Free Penne with Peas, Ricotta, and Tarragon is one that I turn to when I crave something simple yet flavorful. I was inspired to create this dish after experimenting with gluten-free ingredients, trying to find a balance between delicious taste and accommodating dietary restrictions. Gluten-free pasta often gets a bad reputation, but with the right pairings, it can be just as satisfying as any traditional dish.

The combination of ingredients here is what makes this recipe stand out. Sweet, vibrant peas offer a burst of freshness, while ricotta brings a creamy richness that melds beautifully with the pasta. Tarragon, a less common but fantastic herb, infuses the dish with its mild licorice-like flavor, which pairs nicely with the zesty brightness of lemon. The best part? This recipe is quick and easy to prepare, making it perfect for busy weeknights, yet elegant enough for a casual dinner party.

This dish is also a nutritional powerhouse. Peas are packed with protein, fiber, and essential vitamins, while ricotta provides calcium and healthy fats. Gluten-free pasta ensures that anyone with gluten sensitivities can enjoy it without worry. Whether you’re new to gluten-free cooking or just looking for a fresh twist on a pasta recipe, this dish is sure to become a favorite in your kitchen. Let’s get cooking!

Ingredients List:

For the Pasta:

  • 12 oz gluten-free penne pasta
  • 1 1/2 cups frozen peas, thawed
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh tarragon leaves, chopped
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Optional Toppings:

  • Extra grated Parmesan for garnish
  • Drizzle of extra virgin olive oil
  • Red pepper flakes for a touch of heat

Step-by-Step Instructions:

Step 1: Cooking the Gluten-Free Penne

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the gluten-free penne and cook according to the package instructions (about 8-10 minutes) until al dente.
  2. Cook the Peas: In the last 2 minutes of cooking the pasta, add the thawed peas to the pot. Stir them gently to ensure they heat through without overcooking.
  3. Drain the Pasta and Peas: Once the pasta is cooked and the peas are tender, drain the mixture. Reserve about 1/2 cup of the pasta cooking water, which will help loosen the sauce later.

Step 2: Preparing the Ricotta Sauce

  1. Make the Sauce: In a large mixing bowl, whisk together the ricotta cheese, freshly grated Parmesan, minced garlic, lemon zest, and lemon juice. The lemon adds a bright, zesty flavor that lifts the richness of the ricotta.
  2. Add Olive Oil: Drizzle in the olive oil as you whisk the sauce, ensuring it blends smoothly. Season the sauce with salt and freshly ground black pepper to taste.
  3. Adjust the Consistency: If the sauce feels too thick, slowly add a little of the reserved pasta water, a tablespoon at a time, until it reaches a smooth, creamy consistency. This water contains starch from the pasta, which helps the sauce cling to the penne perfectly.

Step 3: Combining the Pasta with the Sauce

  1. Toss the Pasta and Peas in the Sauce: Add the drained penne and peas to the bowl with the ricotta sauce. Use tongs or a large spoon to gently toss everything together, making sure the pasta is well-coated.
  2. Fold in the Tarragon: Sprinkle the fresh, chopped tarragon over the pasta and give it a final toss. Tarragon has a delicate anise flavor that pairs beautifully with the lemon and peas, adding a sophisticated herbal note to the dish.

Step 4: Serve and Garnish

  1. Plate the Pasta: Divide the pasta among serving plates or bowls. Top each serving with a little extra Parmesan cheese, a drizzle of olive oil, and a sprinkle of red pepper flakes if you enjoy a bit of heat.
  2. Serve Immediately: This dish is best served right away while the sauce is fresh and creamy. The combination of flavors – sweet peas, tangy lemon, creamy ricotta, and aromatic tarragon – come together in a harmonious, satisfying bite.

Tips for Success:

  • Reserve the Pasta Water: Always save a little pasta water when you drain the penne. The starch in the water helps bind the sauce to the pasta, giving it a creamy texture without the need for heavy cream.
  • Don’t Overcook the Peas: Add the peas in the last two minutes of cooking to keep them vibrant and tender. Overcooking them can lead to a mushy texture and a loss of their bright flavor.
  • Fresh Herbs Make a Difference: Fresh tarragon is key in this recipe. If you can’t find tarragon, fresh basil or parsley can be substituted, but tarragon’s unique flavor is worth seeking out.

Recipe Variations:

  • Add Protein: To make this a heartier meal, you can add grilled chicken, shrimp, or even crispy bacon. The savory, salty flavors of these proteins pair wonderfully with the creamy ricotta sauce.
  • Vegetable Boost: For more veggies, consider adding sautéed spinach, zucchini, or roasted cherry tomatoes. These additions will enhance the dish’s nutritional profile and add extra texture.
  • Herb Swaps: If tarragon isn’t your favorite, try substituting fresh basil or parsley for a different herbal note. You could also add a touch of fresh mint for a spring-like freshness.
  • Lactose-Free Option: For a dairy-free version, use a lactose-free ricotta substitute and nutritional yeast instead of Parmesan. You’ll still get a creamy, savory dish without the lactose.

Serving Suggestions:

  • With a Side Salad: Serve this gluten-free pasta with a crisp green salad dressed in a light lemon vinaigrette to complement the lemon in the pasta. A simple salad with arugula, shaved fennel, and cucumber would be a refreshing contrast to the creamy pasta.
  • Garlic Bread: If gluten isn’t a concern for your guests, a slice of toasted garlic bread on the side would be perfect for mopping up any leftover sauce. You can also use gluten-free bread if necessary.
  • Wine Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would pair beautifully with the light, fresh flavors in this dish. The acidity of the wine complements the creaminess of the ricotta and the citrus from the lemon zest.

Storage & Reheating Instructions:

  • Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Pasta dishes with ricotta tend to firm up in the fridge, so when reheating, you may need to add a splash of water or olive oil to loosen the sauce.
  • Reheating Tips: To reheat, warm the pasta gently in a saucepan over medium-low heat, stirring occasionally. Add a tablespoon or two of water or olive oil to help the sauce regain its creamy texture. You can also reheat it in the microwave in a covered dish for about 1-2 minutes, stirring halfway through.
  • Freezing Advice: While you can freeze this dish, the texture of the ricotta sauce may change slightly. If freezing, store in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating.

Nutrition Information (Per Serving):

  • Calories: 480
  • Protein: 18g
  • Carbohydrates: 60g
  • Fat: 18g
  • Fiber: 7g
  • Sugar: 3g

This gluten-free penne dish offers a great balance of macronutrients. The peas provide a good source of plant-based protein and fiber, while ricotta adds calcium and healthy fats. The combination of gluten-free pasta and fresh ingredients makes it a wholesome, satisfying meal for anyone looking for a nutritious option.

Cost Estimation:

  • Approximate Cost Per Serving: $3.00
  • Budget-Friendly Tips: To keep costs down, opt for frozen peas, which are more affordable and just as nutritious as fresh ones. Buying gluten-free pasta in bulk or when it’s on sale can also help reduce costs. Additionally, using store-brand ricotta and Parmesan will lower the overall expense without compromising on flavor.

lets try out more gluten-free recipe like the Hot and Tangy Buffalo Salmon recipe.

you can also read this article about the health benefits of salmon.