Spinach Pesto & Ricotta
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- Cook pasta for 8-10 minutes until tender but firm.
- Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
- In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
- Stir in spinach and basil; cover and cook for 2 minutes.
- Uncover and cook, stirring for 2 minutes longer.
- Transfer to food processor.
- Add remaining butter, salt& pepper and puree til smooth.
- Add reserved pasta water and blend well.
- Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
- Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.
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RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
