Spinach Pesto and Ricotta Pasta

Prep Time:	10 min
Cooking Time:	20 min
Servings:	2 people

Ingredients:

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

Directions:

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.