Lemony Ricotta Stuffed Shells with Peas & Asparagus

• 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
• Premium Extra Virgin Olive Oil and Fresh Basil Pesto for drizzling
• fresh basil leaves for serving

• 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.

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