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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (3)

20 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
02/26/2013
Loved this! It's a definite keeper! I made it using Trader Joe's Pesto. I bought nonfat Ricotta and luckily tasted it before using, yuk. I think Ricotta is one of those things that needs some fat. Instead I used French Sheep's milk feta and drizzled with meyer lemon olive oil.
Rating: Unrated
02/25/2013
Very good! Will make again. Love that only one pot is required. Had marscapone on hand so I subbed that for the ricotta. A bit sweet and rich but still great. Will use ricotta next time. Remember to season well before serving since pesto recipe was sans salt and pepper.
Rating: Unrated
02/25/2013
this was REALLY tasty. was skeptical but turned out great! I do not like parsley so I made my own traditional basil pesto. served with a trio-co lore salad (radicchio, romaine and arugula) with red wine vinaigrette. thanks sarah! love your videos and especially like the Sunday pre prep suggestions. keep up the great work!
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