Spinach Pesto Fusilli With Ricotta |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 8 |
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A tasty pasta dish, and so easy to make - prep time is only 12 minutes!! Ingredients:
2 (454 g) packages fusilli |
1 (384 g) bag fresh spinach, trimmed |
2 tablespoons extra-virgin olive oil |
3 garlic cloves, minced |
2 tablespoons fresh basil, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup ricotta cheese |
3/4 cup parmesan cheese, grated |
2 tablespoons lemon juice |
2 tablespoons pine nuts, toasted |
Directions:
1. In large pot of boiling salted water, cook pasta until al dente, 8-10 minutes. Reserving 1/2 cup of the pasta cooking liquid, drain; return pasta to pot.
2. Meanwhile, rinse spinach; shake off excess water. In large saucepan or Dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds. Stir in spinach and basil; cook, covered, for 2 minutes.
3. Uncover and cook, stirring, until no liquid remains, about 2 minutes. Transfer to food processor. Add remaining oil, salt and pepper; purée until smooth. Add reserved pasta cooking liquid; blend well.
4. Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, Parmesan cheese and lemon juice; toss to coat. Serve topped with remaining ricotta and pine nuts.
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