Arugula Pesto Handkerchief Pasta with Shrimp

Serve this impressive yet simple pasta dish as part of your next gathering.

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Prep Time: 15 mins
Cook Time: 15 mins
Serves: 4


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


  • 2 cup 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


  • 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.


  • 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.


  • 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