Adding ricotta and arugula to a traditional pesto makes for a more peppery, more vivid, pasta sauce.
This recipe is courtesy of Food Network.
Toast the pine nuts in a dry skillet until lightly browned. Put in a food processor and pulse until finely ground.
Add the arugula, basil, and ¼ teaspoon salt to the food processor. Pulse until finely chopped. Add the Parmigiano-Reggiano, and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate.
Transfer the pesto to a bowl, and stir in the ricotta cheese.
Cook the pasta according to packet instructions.
Drain the pasta. In a large bowl, toss the pasta with the pesto. Serve sprinkled with extra Parmigiano-Reggiano.