Shrimp and Penne with Spring Herb Pesto

Prep Time:
20 mins
Total Time:
35 mins

Using a premade pesto sauce makes creating this flavorful spring pasta a snap.


  • 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)


  1. 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
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