Level: | Easy |
Total: | 15 min |
Active: | 15 min |
Yield: | 6 servings |
Ingredients
- Kosher salt
- One 8-ounce package whole-grain or gluten-free fusilli pasta, such as Tru Roots
- 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
- 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 Facts
Serving Size | 1 of 6 servings |
Calories | 370 |
Total Fat | 16 g |
Saturated Fat | 5 g |
Carbohydrates | 41 g |
Dietary Fiber | 5 g |
Sugar | 6 g |
Protein | 16 g |
Cholesterol | 20 mg |
Sodium | 431 mg |
Reviews
This was tasty and quick to make. I used rotini since I could not find the one in the recipe. I also used canned peas which was good, just be careful stirring them too much to prevent smashing them…although I don’t really mind that. I added a little extra pesto too. This is going on my ‘go to’ recipes list.
Great pasta dish! So delicious!! Love your recipes.
Nice and easy recipe, just added a little more pesto. Delicious!
Awesome recipe! The only trouble I had was finding the Fuselli pasta. It was so good and everyone ate it!! #win
Easy and delicious, we loved it!
Easy to prepare. Light and fresh. 4 clean plates!
Easy and delicious
Great pasta dish!!!