Small Shells with Mint Pistachio Pesto, Peas and Ricotta
Small Shells with Mint Pistachio Pesto, Peas and Ricotta
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Ingredients
For 4 Person(s)
For the Shells:
- 1 pound small Shells pasta
- 4 cups mint packed down
- 1 pound baby peas
- 1/2 cup pistachios
- 1 cup extra virgin olive oil
- 1 1/2 cups grated Parmigiano cheese
- 1 cup whole milk ricotta
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Directions
- In a food processor, combine mint leaves, garlic, grated cheese and pistachio. Process while drizzling in the olive oil. Process till smooth, about 1-2 minutes. Set aside.
- Cook the Shells in salted boiling water until al Dente. Set aside.
- In a large saut� pan, add the pesto and thawed peas and heat on a medium flame for 2-3 minutes.
- Add the peas and the ricotta and mix until well combined.
- Add in the shells and toss together until pasta is well coated.
- Add some extra grated cheese and serve.
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