Blend pesto ingredients in a food processor until smooth. refrigerate pesto in airtight container for up to 5 days.
Cook pasta according to package.
In last 3 minutes of cooking, add shrimp and
snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water.
Drain pasta mixture and return to pot. Add Pesto and toss to coat, adding enough water to create a thin sauce that coats the pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 241 (45%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 72.2mg||22 %|
|Sodium 84.9mg||3 %|
|Potassium 444.1mg||12 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 52.2g|
|Protein 18.9g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 533
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