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+ servings

Ricotta Pesto Penne with Peas + Asparagus

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!
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings


  • 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


  • 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!