Summer Pesto Penne

• 1 c. parsley leaves
• 1/2 c. mint leaves
• 13 c. walnut halves
• 2 tbsp. lemon juice
• 2 clove garlic
• 1/2 tsp. salt
• 1/4 tsp. Pepper
• 13 c. olive oil
• 1/4 c. water
• 1 lb. penne
• 1 bunch asparagus
• 2 c. frozen peas
• 13 c. ricotta cheese

1. Heat large covered saucepot salted water to boiling on high.
2. Meanwhile, make pesto: In food processor, pulse 1 cup packed parsley leaves; 1/2 cup packed mint leaves; 1/3 cup walnut halves; 2 tablespoons lemon juice; 2 cloves garlic, smashed; 1/2 teaspoon salt; and 1/4 teaspoon pepper until almost smooth.
3. With motor running, slowly add 1/3 cup olive oil, then 1/4 cup water until smooth.
4. Cook 1 pound penne as label directs, but 4 minutes before penne is done cooking, add asparagus.
5. Then, 2 minutes before penne is done, add 2 cups frozen peas.
6. Drain.
7. Toss pasta mixture with pesto and 1/4 teaspoon salt.
8. Top with 1/3 cup ricotta cheese.

parsley, mint leaves, walnut halves, lemon juice, clove garlic, salt, pepper, olive oil, water, penne, asparagus, frozen peas, ricotta cheese

Taken from www.delish.com/recipefinder/summer-pesto-penne-recipe-ghk0714 (may not work)