Spinach Pesto and Ricotta Pasta
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- 5 cups rotini pasta
- 2 tbsp butter
- 1 onion, minced
- 1 bunch fresh spinach, washed & trimmed
- 1 tbsp dried basil
- 1 tsp salt &1/2 tsp pepper
- 1 c ricotta cheese
- 1/3 c grated Parmesan cheese
- 2 tbsp lemon juice
- 2 tbsp pine nuts
Boil pasta for 8 to 10 minutes until tender but firm. Set aside 1/2 c of the cooking water. Drain pasta and return to pot.
In a large skillet melt 1 tbsp of butter over medium heat. Sauté onion and garlic for about 5 minutes, until softened. Stir in spinach and basil; cover and cook for 2 minutes. Uncover and cook for 2 more minutes. Transfer to blender or food processor. Add remaining butter, salt and pepper; purée until smooth. Add set aside pasta water, blend.
Toss spinach mixture into pasta with cheeses and lemon juice. Sprinkle with pine nuts and serve.