Pasta with Spinach Pesto and Ricotta

By MissHeather

Ingredients

• 5 cups Fusilli
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 10 ounces 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

Preparation

Step 1

Cook pasta until tender but firm. Reserving 1/2 cup of the cooking water, drain pasta and return to pot.

Meanwhile, in large skillet or Dutch over, melt 1 T of the butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until 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 and pepper; puree until smooth. Add reserved pasta water and blend well.

Add spinach mixture to pasta along with 3/4 cup of the ricotta, parmesan and lemon juice; toss to combine. Serve each with a dollop of remaining Ricotta; sprinkle with pine nuts.