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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!
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!