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Arugula and Ricotta Pesto Pasta
Cavatappi pasta tossed with a pesto sauce made from arugula and ricotta cheese.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 1 pound uncooked cavatappi (or other corkscrew pasta)
- 1/2 cup pine nuts
- 2 garlic cloves, peeled and chopped
- 5 ounces fresh arugula
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup whole milk ricotta cheese
- salt & pepper
- 1/2 cup extra-virgin olive oil
Directions
- Cook the pasta according to package directions. Drain the pasta reserving 1/4 cup of the pasta water. Place the pasta in a large bowl and set aside.
- Add the pine nuts, garlic, arugula, Parmesan, ricotta, 1/4 tsp salt, and 1/4 tsp pepper to a food processor. Pulse until a paste is formed then pour in the olive oil and pulse a couple times to combine.
- Transfer The pesto sauce to the bowl with the cooked pasta and toss to coat. If necessary, stir in reserved pasta water a little at a time to reach desired consistency. Season with salt & pepper to taste.
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