Small Shells with Mint Pistachio Pesto, Peas and Ricotta ___

Small Shells with Mint Pistachio Pesto, Peas and Ricotta

Ingredients

For the Shells:

  • 1 pound small Shells pasta
  • 4 cups mint packed down
  • 1 pound baby peas
  • 0.5 cup pistachios
  • 1 cup extra virgin olive oil
  • 1.5 cups grated Parmigiano cheese
  • 1 cup whole milk ricotta

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.