Lemony Ricotta Stuffed Shells with Peas & Asparagus
Lemony Ricotta Stuffed Shells with Peas & Asparagus. The perfect stuffed shells for summer that are so good they’re addicting. The ricotta is creamy and lemony, the shells are surrounded with buttery fresh peas and asparagus. It’s all garnished with fresh basil then drizzled with olive oil and pesto. So so good !!
Summer stuffed shells are the perfect middle of the week pick me up. I am loving this recipe because it has all the flavors and colors of summer, and well it’s honestly just so good. It’s herby, it’s lemony, it’s filled with veggies…all things good.
The shells are stuff with a creamy, cheesy, lemony ricotta mixture. They’re served topped with the buttery peas and asparagus. Then drizzled with lemon juice, olive oil, and basil pesto. Finally garnish with some fresh basil leaves and guys…you’re going to be addicted.
Speaking of summer things, I am counting down the minutes for this work day to end because I cannot wait to go back to the beach tonight. I wanted to do my usual Thursday run on the beach in the morning which became my tradition last summer, but tomorrow morning is looking like rain in the forecast. But the afternoon is supposed to clear up so I am hoping to go to the beach for a bit after work since I finish early on Thursdays. Either way I am excited for another weekend there with good food, good drinks, and hopefully lots of sunshine !!
Ingredients
1/2 pound large pasta shells
1/2 cup butter
10 ounces fresh peas
1 bunch asparagus; chopped into 1 inch pieces
salt and pepper
1 (15 ounce) container ricotta
1/3 cup pecorino romano
1 lemon; zested and juiced
olive oil and basil pesto for drizzling
fresh basil leaves for serving
Directions
Cook the pasta. Drain. On a large tray, place the shells open side up.
In a large skillet, melt the butter over medium heat. Add the peas and asparagus. Season with salt and pepper. Cook for 3 - 4 minutes and set aside.
In a medium bowl, add the ricotta, pecorino romano, lemon zest, salt, and pepper. Stir to combine. Stuff each shell with the ricotta mixture.
Arrange the shells on a serving platter. Top with the peas and asparagus. Drizzle with lemon juice, olive oil, and basil pesto. Serve topped with fresh basil leaves.
