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?
We might as well go and throw ricotta pesto onto that wish list too. Because holy molyyyyyy…the creaminess.
I wouldn’t naysay spoons in the food processor. Because um…quality control? Yes.
You should probably save at least a liiiiiittle bit for coating every single little penne pasta though. Since carbs = the answer to anything and ‘errrthing.
Steps for this ALL-in-one vegetarian pesto penne skillet include…
- Pesto!! As described in great length a few paragraphs up.
- Steamed asparagus + sweet peas. Spring, guys. ♥
- Penne pasta. Everything gets thrown on the carbs, shaved Parmesan and parsley get generously sprinkled on top…and dinner goals have been met.
Skipping breakfast…lunch…and heading straight to dinner now, okay?
For the forseeable future, FYI. ♥
Ricotta Pesto Penne with Peas + Asparagus
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup fresh basil leaves
- 1/2 cup fresh baby spinach
- 2 cloves garlic minced
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lb cooked penne pasta
- 3/4 cup sweet peas
- 1/2 lb steamed asparagus spears
- 2 tablespoons minced fresh parsley
- 1/4 cup shaved Parmesan cheese
Instructions
- Place ricotta cheese, basil, spinach, garlic, and pine nuts in a food processor. With food processor running, drizzle olive oil through top and pulse pesto until smooth. Season pesto with salt and pepper to taste.
- In a large serving bowl, toss penne with sweet peas, asparagus, and pesto until coated. Garnish top with parsley and shaved Parmesan and enjoy!
Gayle @ Pumpkin 'N Spice says
Yay for spring skillets! This one is definitely a beauty. I’m loving that you paired ricotta with pesto. Sounds like the perfect meal for the last week of March!
Ashley - The Recipe Rebel says
This is the prettiest pasta dish Sarah! I’m all over EVERYthing with pesto and I can’t believe I’ve never added ricotta! Trying this ASAP.
Rachel @ Bakerita says
Oh yessss please, this looks amazing Sarah! I bought ricotta today and I’m making pesto tomorrow, so I must try this ASAP. Swoon!
marcie says
I think adding ricotta to your pesto is an AMAZING idea and I’m on board! This dish stopped me in my tracks — it’s so pretty and I can’t get enough GREEN!
Debra says
Oh, Wow! This was so delicious! I had only a little cooked chicken left from last night and so made just enough for my lunch. Too bad for the family! I ate the whole bowl! This will become a favorite Quick/Easy recipe that I can’t wait to share. I could not think of a single thing to make it any better, except maybe to serve it on a bed of arugula, or rolled up in a lettuce leaf or almond flour tortilla. Oh! How about roll it in the tortilla shell and slice it for a snack! Thank you for the inspiration.
Sarah says
Those all sound like amazing ways to enjoy this pasta, Debra! 🙂 So happy to hear you enjoyed it!