This super-easy pasta has a short list of ingredients, and it only takes 15 minutes to whip up… seriously! You can use any type of short pasta for this recipe.
WHAT YOU'LL NEED
- Kosher salt
- Pasta
- Olive Oil
- Shallot
- Fresh Green Beans
- Frozen Peas
- Freshly Grated Parmesan
- Store-Bought Pesto
- Ricotta Cheese
HOW TO MAKE IT
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving ⅓ cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with ½ teaspoon salt and cook for 1 minute. Add the green beans and another ½ teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve
If you are looking for more spring recipes, try my Pancetta Pea Pasta as well!
📋 Recipe
Pesto Pasta with Peas, Green Beans, & Ricotta
This super-easy pasta has a short list of ingredients, and it only takes 15 minutes to whip up… seriously! You can use any type of short pasta for this recipe.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Ingredients
- Kosher salt
- 8 oz. Pasta
- 2 tablespoon Olive Oil
- 1 Shallot chopped
- 8 oz Fresh Green Beans trimmed and cut into 1" pieces
- 10 oz Frozen Peas
- ½ cup Freshly Grated Parmesan
- ⅓ Cup Store-Bought Pesto
- ½ Cup Ricotta Cheese
Instructions
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the pasta and cook 1 minute less than the package instructions, about 5 minutes. Drain well, reserving ⅓ cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with ½ teaspoon salt and cook for 1 minute. Add the green beans and another ½ teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to warm through. Add the cooked pasta to the skillet along with the reserved water. Top the pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve
Tried this recipe?Leave a comment and tag @MeghanItUp on social!
Leave a Reply