Summer Pesto Penne Recipe

Name: Summer Pesto Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. parsley leaves; 1/2 c. mint leaves; 13 c. walnut halves; 2 tbsp. lemon juice; 2 clove garlic; 1/2 tsp. salt; 1/4 tsp. Pepper; 13 c. olive oil; 1/4 c. water; 1 lb. penne; 1 bunch asparagus; 2 c. frozen peas; 13 c. ricotta cheese

Servings: persons

1 c. parsley leaves
1/2 c. mint leaves
13 c. walnut halves
2 tbsp. lemon juice
2 clove garlic
1/2 tsp. salt
1/4 tsp. Pepper
13 c. olive oil
1/4 c. water
1 lb. penne
1 bunch asparagus
2 c. frozen peas
13 c. ricotta cheese

1
Heat large covered saucepot salted water to boiling on high.
2
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.
3
With motor running, slowly add 1/3 cup olive oil, then 1/4 cup water until smooth.
4
Cook 1 pound penne as label directs, but 4 minutes before penne is done cooking, add asparagus.
5
Then, 2 minutes before penne is done, add 2 cups frozen peas.
6
Drain.
7
Toss pasta mixture with pesto and 1/4 teaspoon salt.
8
Top with 1/3 cup ricotta cheese.

13482

kcal

Calories

1389

Fat

155

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. parsley leaves, 1/2 c. mint leaves, 13 c. walnut halves, 2 tbsp. lemon juice, and more.

Yes, Summer Pesto Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Pesto Penne

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