Small Shells with Mint Pistachio Pesto, Peas and Ricotta

Small Shells with Mint Pistachio Pesto, Peas and Ricotta
 


Small Shells with Mint Pistachio Pesto, Peas and Ricotta

Ingredients

For 4 Person(s)

For the Shells:

  • 1 pound small Shells pasta
  • 4 cups mint packed down
  • 1 pound baby peas
  • 1/2 cup pistachios
  • 1 cup extra virgin olive oil
  • 1 1/2 cups grated Parmigiano cheese
  • 1 cup whole milk ricotta
 
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Directions

  1. 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.
  2. Cook the Shells in salted boiling water until al Dente. Set aside.
  3. In a large saut� pan, add the pesto and thawed peas and heat on a medium flame for 2-3 minutes.
  4. Add the peas and  the ricotta and mix until well combined.
  5. Add in the shells and toss together until pasta is well coated.
  6. Add some extra grated cheese and serve.
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