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Shrimp and Penne with Spring Herb Pesto

Recipe photo courtesy of Romulo Yanes

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

Source: Everyday Food, April 2012
Total Time Prep Servings



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How would you rate this recipe?
  • bikracer1
    26 FEB, 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.
  • jennbonn
    25 FEB, 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.
  • robley
    25 FEB, 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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