Ricotta cheese makes this flavorful pesto penne skillet SO creamy and the addition of sweet peas and asparagus make it an entire spring-style vegetarian dinner-in-one!
The return of the spring skillets!! And yikes, it’s only been 3 days since our last one. We’re so on it, guys.
And I’m so about to jump right into the middle of all that gorgeous green, tbh.
Sidenote: It’s slightly ridiculous and definitely disturbing how much asparagus I’ve acquired in the past few weeks. And we’re barely even a week into spring. Please tell me you’re down for asparagus in like…every recipe?