Fresh spinach, basil, ricotta, and pasta blend for a creamy, vibrant dish ready in just 25 minutes.
# Components:
→ Pasta
01 - 14 oz short pasta (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
06 - 1/3 cup pine nuts or walnuts
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 black pepper, to taste
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# Method:
01 - Fill a large pot with water and bring to a rapid boil. Add salt, then stir in pasta. Cook until al dente according to package directions. Reserve 1/2 cup pasta water and drain the pasta.
02 - In a food processor, combine baby spinach, fresh basil, garlic, pine nuts, and grated Parmesan cheese. Pulse until the mixture is finely chopped.
03 - Add ricotta cheese, lemon juice, salt, and black pepper to the processor. With the motor running, pour in olive oil gradually until a creamy pesto consistency is reached. Taste and adjust seasoning as desired.
04 - Return drained pasta to the pot. Add ricotta-spinach pesto and a splash of reserved pasta water. Toss gently over low heat until pasta is coated and sauce is silky, adding more water if required.
05 - Transfer pasta to plates and garnish generously with extra Parmesan, fresh basil leaves, and cracked black pepper. Serve immediately.
