Recipes

Arugula-Basil-Ricotta Pesto Pasta

Hannah Hoskins|

Arugula-Basil-Ricotta Pesto Pasta
4 (1 ratings)
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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.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
6
Total time: 30 minutes
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 cup fusilli pasta
Directions
  1. Toast the pine nuts in a dry skillet until lightly browned. Put in a food processor and pulse until finely ground.
  2. Add the arugula, basil, and ¼ teaspoon salt to the food processor. Pulse until finely chopped. Add the Parmigiano-Reggiano, and pulse to combine.
  3. Slowly pour in the olive oil, pulsing to incorporate.
  4. Transfer the pesto to a bowl, and stir in the ricotta cheese.
  5. Cook the pasta according to packet instructions.
  6. Drain the pasta. In a large bowl, toss the pasta with the pesto. Serve sprinkled with extra Parmigiano-Reggiano.
 
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