Shrimp and Penne with Spring Herb Pesto

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.