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Shrimp and Penne with Spring Herb Pesto

See full recipe on: Martha Stewart



Ingredients

Coarse salt and ground pepper
3/4 pound penne rigate
1 pound medium shrimp, peeled and deveined
1/2 pound snap peas (3 cups)
1/2 cup spring herb pesto
4 ounces ricotta (1/2 cup)
Extra-virgin olive oil and grated parmesan, for serving (optional)

Nutrition 4 servings

Per Serving % Daily Value
Calories 544
Fat 8g 12%
Carbs 72g 24%
Protein 43g 87%
Fiber 4g 17%
Cholesterol 230mg 76%
Sodium 391mg 16%
     
Fat
Carbs
Protein

Preparation






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