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Shrimp and penne with spring herb pesto

SERVINGS
Serves 4. Active time: 20 minutes. Total time: 35 minutes. Servings
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SERVINGS
Serves 4. Active time: 20 minutes. Total time: 35 minutes. Servings
RATE THIS RECIPE
(0)

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 ounce 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 ounce 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