
By maplevinekitchen.com
Ricotta Pesto Pasta with Peas and Artichokes Recipe
Instructions
Prep:10minCook:15min
Creamy, rich, and bursting with the freshness of spring peas and artichokes, this ricotta pesto pasta recipe is about to become your new spring pasta favorite. It's simple, sophisticated, and utterly irresistible. Get ready for a taste that redefines springtime elegance.
Updated at: Fri, 04 Jul 2025 22:38:24 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
35
High
Nutrition per serving
Calories688.5 kcal (34%)
Total Fat31.9 g (46%)
Carbs76.6 g (29%)
Sugars5 g (6%)
Protein22.2 g (44%)
Sodium858.4 mg (43%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

kosher salt
for the pasta cooking water plus a pinch for the sauce

12 ouncesshort pasta
such as shells, penne, fusili, gemelli, or casarecce

1 cupwhole milk ricotta cheese

½ cupParmesan
freshly grated, plus more for serving

¼ cupextra virgin olive oil

1 teaspoonblack pepper
fresh ground, plus more for serving

⅓ cupbasil pesto

1 cupfrozen peas
thawed

1 cupcanned artichoke hearts
or marinated, quartered
Instructions
View on maplevinekitchen.com
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