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Ingredients
US|METRIC
6 SERVINGS
- 1 cup parsley leaves (packed)
- 1/2 cup mint leaves (packed)
- 1/3 cup walnut halves
- 2 Tbsp. lemon juice
- 2 large garlic cloves (; smashed)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup olive oil
- 1/4 cup water
- 1 lb. penne
- 1 bunch asparagus (; cut into 1" pieces)
- 2 cups frozen peas
- 1/3 cup ricotta cheese
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Directions
- Heat large covered saucepan (pot) of salted water to boiling on high
- Meanwhile, make pesto in food processor; pulse parsley leaves, mint leaves, and walnut halves; lemon juice, garlic, salt and pepper until almost smooth.
- Cook penne as label directs; but 4 minutes before penne is done, add asparagus. Then, 2 minutes before penne is done, add frozen peas; Drain
- Toss pasta mixture with pesto and 1/4 tsp. salt. Top with 1/3 cup ricotta cheese.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium270mg11% |
| Potassium450mg13% |
| Protein16g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A45% |
| Vitamin C45% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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