|Penne Pasta||1-16 oz. box|
|pesto sauce||1/2 cup-3/4 cup|
|ricotta cheese||1/2 cup|
|shredded Parmesan cheese||1/2 cup|
|fresh or frozen peas||1 cup|
|red pepper flakes (optional)|
Creamy Pesto Penne Pasta with Peas hits the spot on busy nights. Even though it’s just the 2 of us, I still make a whole box of pasta because we like it leftover for lunch. You can add in cooked chicken if you desire too, but most of the time with is a Meatless Monday meal. The recipe works great with low-fat ricotta cheese too.
- Cook the penne pasta according to the package directions.
- While the pasta is cooking place your peas and pesto into a bowl. Any pesto works! I use frozen peas and I literally just take them from the freezer and pour them into a bowl. The heat of the pasta cooks them and leaves them perfectly green.
- When the pasta is done, use a slotted spoon to remove the pasta from the water and to place the pasta in the bowl with the pesto and peas. You want some of the pasta water to thin out the sauce, so don’t go crazy waiting for all the water to drip off. I scoop the pasta out and leave the water on the stove. That way when we are done eating, and I’m packing up the leftovers, I can add a few tablespoons of water to each container to keep the sauce loose.
- Stir the pasta to combine it with the peas and pesto. Add in your Parmesan and ricotta. You can also put your small pieces of chicken in at this point too. Stir and serve.
The Teacher's Table
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