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Arugula and Ricotta Pesto Pasta







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Arugula and Ricotta Pesto Pasta

Cavatappi pasta tossed with a pesto sauce made from arugula and ricotta cheese.

Arugula and Ricotta Pesto Pasta recipe



servings: 4

total time: 30 minutes

recipe by: 

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


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Directions

  1. 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.

  2. 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.

  3. 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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