INGREDIENTS
16 oz. short pasta (like fusilli)
4 cups fresh spinach, rough chopped
1 cup ricotta cheese
4 Tbsp. lemon pesto
1/2 lemon juiced
Cook the pasta according to package instructions. Always add salt to your cooking water to flavor the pasta. I always prefer my past Al Dente. Save about 1/2 cup of the pasta water for later use if necessary. Add the cooked pasta to a large bowl. Top with the remaining ingredients and toss well. If desired add some of the cooked pasta water or a little olive oil if you prefer the pasta a bit more saucy. Optional to top with grated pecorino romano cheese.
LEMON PESTO
1whole lemon
juice of 1 lemon
2 Tbsp. pine nuts
1 garlic clove
1/2 cup Parmigiano-Reggiano cheese grated
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
1/2 cup extra virgin olive oil
Use a strong powered blender. Trim ends off of lemon, cut into small pieces, removing seeds and any tough center membrane. Place whole lemon pieces in blender along with remaining ingredients except for the olive oil. Blend until pureed. Slowly add the olive oil with the motor running to emulsify the mixture.
This quantity is about twice the amount you will need for the pasta dish. Freeze the remaining quantity for future use.
