- 1/3 Cup pine nuts
- 1 1/2 Cup arugula
- 1 1/2 Cup basil
- 1/2 Cup grated Parmigiano-Reggiano, plus more for serving
- 1/2 Cup extra-virgin olive oil
- 1/2 Cup ricotta cheese
- 3 Cups fusilli pasta
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.