Pappardelle with Pesto, Ricotta, and Vegetables

By Redvettchick

From Penzey's magazine

Ingredients

• Pesto:
• 2 c fresh basil leaves
• 2 garlic cloves
• 1/2 c grated parmesan cheese
• 1/3 c pine nuts
• 1/2 c good olive oil
• 1/4 to 1/2 tsp salt, to taste
• 1/4 to 1/2 tsp freshly ground pepper
• 12 oz. pappardelle pasta
• 1 1/2 c fresh greens beans, cut into 2 in.
• pieces
• 2 c corn kernels, fresh or frozen
• 1 15-oz. container low fat ricotta cheese
• 1 c chopped tomato (1 large)
• 1 T olive oil
• 1 T white wine vinegar
• 1/2 tsp oregano
• 1/4 c grated parmesan cheese (for sprinkling
• on top)
• 1/4 to 1/2 tsp salt
• 1/4 to 1/2 freshly ground pepper

Details

Preparation time 25mins
Cooking time 33mins

Preparation

Step 1

To prepare pesto, in a food processor or blender, combine the basil,
garlic, pine nuts, and cheese. Pulse until coarse. While running,
pour in the olive oil. Taste, and add salt & pepper if desired.


Bring a large pot of water to a boil. In a small bowl, combine the
tomato, olive oil and vinegar, plus the oregano. Set aside, while
the pasta is cooking, with the fresh beans & corn (if using fresh).
Cook for 7-8 min.; drain & rinse. Place the ricotta cheese in a
Large serving bowl. Add the pesto and stir to combine. Add
the pasta/veggie mix and toss well but gently to coat. Pour the
tomato mix over the pasta and stir. Sprinkle with the extra
parmesan cheese and salt & pepper to taste.