Arugula-Basil-Ricotta Pesto Pasta

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.