4
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Arugula-Basil-Ricotta Pesto Pasta

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A light, bright pesto, which can be ready in under 10 minutes
Pesto Pasta
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Adding ricotta and arugula to a traditional pesto makes for a more peppery, more vivid, pasta sauce.

This recipe is courtesy of Food Network.

Ready in
30 m
20 m
(prepare time)
10 m
(cook time)
6
Servings
480
Calories Per Serving

Ingredients

  • 1/3 Cup pine nuts
  • 1 1/2 Cup arugula
  • 1 1/2 Cup basil
  • Salt
  • 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

Directions

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.