Spinach Pesto Fusilli With Ricotta

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 8
• 2 (454 g) packages fusilli
• 1 (384 g) bag fresh spinach, trimmed
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ricotta cheese
• 3/4 cup parmesan cheese, grated
• 2 tablespoons lemon juice
• 2 tablespoons pine nuts, toasted

Recipe

• 1 in large pot of boiling salted water, cook pasta until al dente, 8-10 minutes. reserving 1/2 cup of the pasta cooking liquid, drain; return pasta to pot.
• 2 meanwhile, rinse spinach; shake off excess water. in large saucepan or dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds. stir in spinach and basil; cook, covered, for 2 minutes.
• 3 uncover and cook, stirring, until no liquid remains, about 2 minutes. transfer to food processor. add remaining oil, salt and pepper; purée until smooth. add reserved pasta cooking liquid; blend well.
• 4 add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to coat. serve topped with remaining ricotta and pine nuts.