Creamy ricotta blended with savoury spinach pesto is simply delicious on a bed of pasta.
ingredients
directions
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.
Reserving 1/2 cup (125 mL) cooking water, drain pasta and return to pot.
Meanwhile, in large skillet or Dutch oven, melt 1 tablespoon (15 mL) of the butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until softened.
Stir in spinach and basil; cover and cook for 2 minutes.
Uncover and cook, stirring, for 2 minutes longer.
Transfer to food processor.
Add remaining butter, salt and pepper; puree until smooth.
Add reserved pasta water; blend well.
Add spinach mixture to pasta along with 3/4 cup (175 mL) of the ricotta cheese, Parmesan cheese and lemon juice; toss to combine.
Serve each with dollop of remaining ricotta; sprinkle with pine nuts.