- 30g Frozen peas
- 1 1/4 Cups chicken stock
- 3/4 Tsp black pepper and salt
- 2 Tsp chopped tarragon
- 1/4 cup ricotta
Method :
- Bring to the boil 30g frozen peas, 1 1/4 cups chicken stock. 3/4 tsp black pepper and salt and cook until peas are tender.
- Puree half the mixture in a blender and pour both pea mixes over the cooked pasta with 2 tsp of chopped tarragon.
- Stir through 1/4 cup of room temperature ricotta into each bowl and serve.
