SPAGHETTI WITH SPINACH-WALNUT PESTO AND RICOTTA
Spaghetti di pesto di noci e ricotta
6 cups fresh spinach leaves
1 cup packed fresh basil
1 cup packet fresh parsley
1/2 cup walnut halves
2 garlic cloves crushed and peeled
1/2 cup olive oil, plus more for drizzling
1 pound spaghetti
1 cup ricotta
1/2 cup grated grana padano
Bring a large pot of salted water to a boil for the pasta. Pulse the
spinach, basil, parsley, walnuts, garlic and salt in a food processor to a
coarse paste. Pour in the olive oil in a slow, steady stream.
Process to make a smooth paste, stopping occasionally to scrape down
the sides of the bowl.
Add the spaghetti to the boiling water, and cook until al dente. Scrape
the pesto into a serving bowl and stir in the ricotta.
Season with salt/pepper. Stir in 1/2 cup of the pasta cooking water to
loosen the sauce.
Remove the spaghetti with tongs directly to the sauce, add the grated
cheese and a drizzle of olive oil. Toss to coat the pasta with the
sauce, adding more pasta water if it seems dry.
Recipe by: Lidia Matticchio Bastianich
Check out more of her recipes here: https://lidiasitaly.com/recipes/