Pasta with Pesto, Ricotta, and Green Beans
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Pasta with Pesto and Green Beans
Category
Main Course
Servings
6
Prep Time
5 minutes
Cook Time
10 minutes
Calories
356
Author:
Giada De Laurentiis
Ingredients
- Kosher salt
-
8 ounces pasta, such as Eliche Grandi, Fiorentini or Gemelli
-
2 tablespoons olive oil
- 1 shallot (chopped)
- 8 ounces green beans (trimmed and cut in 1-inch pieces)
- One 10-ounce bag frozen peas
-
1/2 cup freshly grated Parmesan
-
1/3 cup store-bought pesto
- 1/2 cup ricotta cheese (such as Calabro)
Instructions
- This recipe originated on an episode of Giada Entertains. Episode: Jade’s Feel Good Food.
- 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 1/3 cup of pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 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 bare pasta with the Parmesan and add the pesto. Toss well to coat. Dollop the ricotta over the top and serve
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 356
Amount/Serving
% Daily Value
- Carbs
- 40 grams
- Protein
- 14 grams
- Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 17 milligrams
- Sodium
- 287 milligrams
- Fiber
- 5 grams
- Sugar
- 6 grams
1 comment
Made this last night. Amazingly simple and amazingly good! Saw it on Giada entertains along with the stuffed cauliflower which I made the previous week. Both were easy and amazing! I will be making this regularly!