Spinach Pesto Fusilli With Ricotta

A tasty pasta dish, and so easy to make - prep time is only 12 minutes!!

• Ready In: 12 mins
• Serves: 8

Ingredients

• 2 (454 g) packages  fusilli
• 1 (384 g) bag fresh spinach, trimmed
• 2  tablespoons  extra-virgin olive oil
• 3  garlic cloves, minced
• 2  tablespoons fresh basil, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  cup ricotta cheese
• 3⁄4 cup parmesan cheese, grated
• 2  tablespoons lemon juice
• 2  tablespoons pine nuts, toasted

Directions

1. In large pot of boiling salted water, cook pasta until al dente, 8-10 minutes. Reserving 1/2 cup of the pasta cooking liquid, drain; return pasta to pot.
2. Meanwhile, rinse spinach; shake off excess water. In large saucepan or Dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds. Stir in spinach and basil; cook, covered, for 2 minutes.
3. Uncover and cook, stirring, until no liquid remains, about 2 minutes. Transfer to food processor. Add remaining oil, salt and pepper; purée until smooth. Add reserved pasta cooking liquid; blend well.
4. Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, Parmesan cheese and lemon juice; toss to coat. Serve topped with remaining ricotta and pine nuts.