Silky pasta tossed with ricotta, spinach, and vibrant basil pesto for a rich, satisfying Italian main dish.
# Components:
→ Pasta
01 - 14 oz short pasta such as penne, fusilli, or rigatoni
02 - 1 tablespoon salt for pasta water
→ Pesto & Sauce
03 - 3.5 oz baby spinach, washed
04 - 1 cup packed fresh basil leaves
05 - 2 cloves garlic, peeled
06 - 1/3 cup pine nuts or walnuts as alternative
07 - 2 oz Parmesan cheese, grated
08 - 7 oz ricotta cheese
09 - 1/3 cup extra-virgin olive oil
10 - Juice of 1/2 lemon
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# Directions:
01 - Fill a large pot with water and bring to a boil. Add salt, then add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a food processor, add baby spinach, basil leaves, garlic, pine nuts, and grated Parmesan. Pulse until the mixture is finely chopped.
03 - Add ricotta cheese, lemon juice, salt, and pepper to the processor. With the machine running, drizzle in olive oil until the sauce is smooth and creamy. Adjust seasoning as needed.
04 - Return drained pasta to the pot. Pour in pesto-ricotta sauce and add a splash of reserved pasta water. Toss gently over low heat until pasta is well coated and sauce is silky, adding more water if necessary.
05 - Divide pasta among plates and garnish with extra grated Parmesan, fresh basil leaves, and cracked black pepper. Serve immediately.
