Pea, Tarragon, And Ricotta Pasta

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12 ounces rice-potato-soy penne or other penne

1 package (10 oz.) frozen petite peas

1 1/4 cups reduced-sodium chicken or vegetable broth

3/4 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt

2 tablespoons chopped fresh tarragon

1 cup part-skim ricotta cheese, at room temperature

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