Shrimp and Penne with Spring Herb Pesto

     Arnauld has been very busy at work and working late most nights, therefore my motivation and need to cook has been almost non-existent.  I have been mooching meals from my parents and Grandma most days.  But alas, Arnauld was granted a three day weekend and we were able to make dinner together.  This recipe came from the April 2012 issue of Everyday Food.  It was very quick and easy to throw together and would be perfect for a week night meal.

Spring Herb Pesto

Ingredients
1 large bunch of parsley, stems removed
1/2 bunch of fresh mint, stems removed
1/2 cup toasted sliced almonds
1/2 cup extra virgin olive oil

Method
1. Combine all ingredients in the food processor and process until smooth.  The pesto can be stored in the refrigerator for up to five days.

Shrimp and Penne with Spring Herb Pesto

Ingredients
salt and pepper
3/4 lb penne
1 lb shrimp, peeled and deveined
1/2 lb snap peas
1/2 cup Spring Herb Pesto
1/2 cup ricotta
Grated Parmesan cheese

Method
1. Bring a large pot of water to a boil.  Cook pasta according to package directions.
2. In the last 3 minutes of cooking, add the shrimp and snap peas to the boiling pasta.  Cook until the shrimp are cooked through and the snap peas are bright green.
3. Reserve 1/2 cup of pasta water. Drain the pasta, peas, and shrimp and return to the pot.
4. Add the pesto and enough pasta water to form a sauce that covers the pasta completely.
5. Serve topped with grated Parmesan and a small scoop of ricotta cheese.

The Taste Test
     Arnauld found this pasta dish to be bland.  I think when you think of pesto, you immediately taste garlic and fresh basil.  This was a different kind of pesto, much more mild.  The dish was fresh and easy.  The cheese definitely helped to add some extra flavor.