Summer Pesto Penne

By ShazInNV

I used 1/2 cup parsley, 1/2 cup basil, 1/2 cup mint with natural almonds. Excellent!

Ingredients

• 1 cup(s) parsley leaves, packed
• 1/2 cup(s) mint leaves, packed
• 1/3 cup(s) walnut halves
• 2 tablespoon(s) lemon juice
• 2 clove(s) garlic, smashed
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1/3 cup(s) olive oil
• 1/4 cup(s) water
• 1.00 pound(s) penne
• 1 bunch(es) asparagus, cut into 1-inch pieces
• 2 cup(s) frozen peas
• 1/3 cup(s) ricotta cheese

Preparation

Step 1

Heat large covered saucepot salted water to boiling on high.

Meanwhile, make pesto: In food processor, pulse 1 cup packed parsley leaves; 1/2 cup packed mint leaves; 1/3 cup walnut halves; 2 tablespoons lemon juice; 2 cloves garlic, smashed; 1/2 teaspoon salt; and 1/4 teaspoon pepper until almost smooth. With motor running, slowly add 1/3 cup olive oil, then 1/4 cup water until smooth.

Cook 1 pound penne as label directs, but 4 minutes before penne is done cooking, add asparagus. Then, 2 minutes before penne is done, add 2 cups frozen peas. Drain.

Toss pasta mixture with pesto and 1/4 teaspoon salt. Top with 1/3 cup ricotta cheese.