Spinach Pesto & Ricotta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 cups fusilli
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (10 ounce) package fresh spinach, trimmed
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ricotta cheese
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons pine nuts, toasted

Recipe

• 1 cook pasta for 8-10 minutes until tender but firm.
• 2 reserving 1/2 cup of the cooking water, drain pasta and return to pot.
• 3 in large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
• 4 stir in spinach and basil; cover and cook for 2 minutes.
• 5 uncover and cook, stirring for 2 minutes longer.
• 6 transfer to food processor.
• 7 add remaining butter, salt& pepper and puree til smooth.
• 8 add reserved pasta water and blend well.
• 9 add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
• 10 serve each with a dollop of remaining ricotta; sprinkle with pine nuts.