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 and drain the pasta reserving 1/4 cup of the pasta water then 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 and pulse into a paste 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.
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