A dollop of creamy ricotta tops a swirl of spaghetti that’s been tossed with rich, green pesto. Be sure to cook your pasta in generously salted water for the best flavor all around.
Prep Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Fresh Green Pesto Pasta Lemon Ricotta cream
Combine the ricotta, cream, lemon zest and pepper in a bowl and whip with an electric mixer until light and fluffy, about a minute. Set aside.
In a food processor combine parsley, spinach, basil, peas, almonds, lemon juice, garlic and salt. Pulse until finely chopped. Drizzle in olive oil while pulsing and mix the pesto until quite smooth and combined.
Toss pesto with hot, drained pasta and divide between bowls. Add a dollop of Lemon Ricotta on top of each bowl and garnish with extra lemon zest and pepper.
Notes
My go-to recipe for Classic Pesto is very straightforward. I use just basil, some pine nuts, Parmesan and garlic in the right amounts for a fresh summer sauce. In these cooler months I mix up the greens and use only a little basil for flavor.