make pesto ahead.
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.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 533 | ||
Calories from Fat: 241 (45%) | ||
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Amt Per Serving | % DV | |
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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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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