Arugula and Ricotta Pesto Pasta
Servings: 4
Total Time: 30 minutes
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
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.
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.
