Fusilli With Spinach and Ricotta Pesto
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄4 1/4 cup walnuts or 1/4 cup almonds
- 3 garlic cloves, threaded on a skewer
- 2 cups packed fresh spinach, stemmed and washed
- 7 tablespoons extra virgin olive oil
- salt
- 1⁄2 cup ricotta cheese
- 1⁄4 cup finely grated parmesan cheese
- 1 lb fusilli (or other curly pasta)
directions
- Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
- Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
- Immediately run the garlic under cold water; remove from skewer, peel, and mince.
- Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
- Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
- Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
- Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
- Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
- Divide among 4 warmed bowls and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!