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–+ servings

Arugula Pesto Handkerchief Pasta with Shrimp

Serve this impressive yet simple pasta dish as part of your next gathering.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Pasta Range: Lasagne and Baked
Pasta Shape: Lasagne
Cooking Skill: Advanced
Collection: Quick & Easy
Serves: 4
Calories: 750kcal

Ingredients

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
US - Metric

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