Arugula Pesto Handkerchief Pasta with Shrimp
Serve this impressive yet simple pasta dish as part of your next gathering.
Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4
Ingredients
- 4 sheets Italpasta Lasagne
- 1/3 cup Italpasta Extra Virgin Olive Oil
Arugula Pesto
- 1 clove garlic
- 2 cups arugula, packed
- 1/4 cup pine nuts, toasted
- 2 tbsp Parmesan cheese, finely grated
- 1/2 tsp lemon zest, finely grated
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Assembly
- 2 cup Italpasta Marinara Sauce, warmed
- 1 cup ricotta cheese
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb medium-sized shrimp, cooked
- 1/4 cup pine nuts, toasted
- 2 tbsp fresh parsley, chopped
Instructions
- Cook lasagne sheets according to package directions, drain and set aside.
Arugula Pesto
- In food processor, pulse garlic until minced. Add arugula, olive oil, pine nuts, cheese, lemon zest, lemon juice, salt and pepper; pulse until smooth. Toss lasagna sheets with half of the pesto.
Assembly
- Preheat oven to 350°F (180°C). Place lasagne sheets in single layer on parchment paper–lined baking sheet. Mix together ricotta, lemon zest, salt and pepper.
- Spoon 1/4 of ricotta mixture over half of each lasagne sheet; fold lasagne sheet in half to enclose filling. Spread remaining pesto over top. Cover with foil; bake for about 10 minutes or until heated through.
- Place lasagne handkerchiefs on 4 plates. Spoon warmed marinara sauce around each lasagne handkerchief; top with cooked shrimp. Sprinkle pine nuts and parsley over top. Serve immediately.
Tips
- To make ahead, handkerchief packages can be assembled, covered and refrigerated for up to 2 hours before baking.
Nutritional Analysis
Calories: 750kcal | Carbohydrates: 29g | Protein: 45g | Fat: 50g | Cholesterol: 275mg | Sodium: 1300mg