Fusilli With Spinach and Ricotta Pesto

Categories: Main Dish, Pasta, Side Dish

Ingredients

• 1/4 cup pine nuts or 1/4 cup walnuts or 1/4 cup almonds
• 3 garlic cloves, threaded on a skewer
• 2 cups packed fresh spinach, stemmed and washed
• 7 tablespoons extra virgin olive oil
• salt
• 1/2 cup ricotta cheese
• 1/4 cup finely grated parmesan cheese
• 1 lb fusilli (or other curly pasta)

Directions

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.

2. Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.

3. Immediately run the garlic under cold water; remove from skewer, peel, and mince.

4. Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.

5. Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.

6. Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.

7. Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.

8. Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.

9. Divide among 4 warmed bowls and serve immediately.

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