Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp and Penne with Spring Herb Pesto 3.0 (20) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Servings: 4 Using a premade pesto sauce makes creating this flavorful spring pasta a snap. Ingredients Coarse salt and ground pepper ¾ pound penne rigate 1 pound medium shrimp, peeled and deveined ½ pound snap peas (3 cups) ½ cup Spring Herb Pesto 4 ounces ricotta (½ cup) Extra-virgin olive oil and grated Parmesan, for serving (optional) Directions 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. Romulo Yanes Rate it Print