Shrimp and penne with spring herb pesto
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Rating:
-1 (0 rated)
Servings:
Serves 4. Active time: 20 minutes. Total time: 35 minutes. Servings

Ingredients

  • For the shrimp and penne:

    • 3/4 pound penne rigate
    • 1 pound medium shrimp, peeled and deveined
    • 1/2 pound snap peas (3 cups)
    • 1/2 cup spring herb pesto (see recipe below)
    • 4 ounces ricotta (1/2 cup)
  • For the spring herb pesto:

    • 3/4 pound penne rigate
    • 1 pound medium shrimp, peeled and deveined
    • 1/2 pound snap peas (3 cups)
    • 1/2 cup spring herb pesto (see recipe below)
    • 4 ounces ricotta (1/2 cup)
    • 1 bunch parsley, large stems removed
    • 1/2 bunch mint, stems removed
    • 1/2 cup toasted sliced almonds
    • 1/2 cup extra-virgin olive oil

Preparation

Baking Directions:

To make the shrimp and penne:In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.To make the spring herb pesto:In a food processor, process 1 bunch parsley, large stems removed, 1/2 bunch mint, stems removed, 1/2 cup toasted sliced almonds, and 1/2 cup extra-virgin olive oil until smooth. To store, refrigerate pesto in an airtight container, up to 5 days.

Recipe tags

Easy American

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