SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


Spaghetti with Creamy Ricotta Pesto

May 2010
Spaghetti with Creamy Ricotta Pesto

by 28 people

add your rating

Add a comment

Give the green light to a truly indulgent pasta sauce. Puree pesto with parmesan and ricotta cheeses.

Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

Ingredients
  • 2 cups packed basil leaves, plus more for garnish
  • 1 pound spaghetti
  • 1 clove garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup pine nuts or walnuts
  • 1/2 cup grated parmesan cheese, plus more for serving
  • 1/4 cup ricotta cheese
  • Salt
Directions
  1. Prepare a large bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve and submerge in the boiling water, stirring, until bright green, 10 to 15 seconds. Submerge in the prepared ice water; drain on a kitchen towel and squeeze dry. Salt the boiling water and add the spaghetti; cook until al dente. Drain, reserving 1 cup of the pasta cooking water; return the pasta to the pot.
  2. Meanwhile, using a food processor, puree the basil leaves, garlic, olive oil, nuts, parmesan, ricotta and 1/2 teaspoon salt. Add the pesto to the spaghetti and toss well. Top with extra basil leaves and serve with more parmesan.