Ingredients

The following ingredients have 4 Servings
  • 1 cup ricotta
  • ¼ cup whipping cream
  • Zest of 1 lemon
  • ½ teaspoon cracked black pepper
  • 1 cup packed flat leaf parsley (, tough stems removed)
  • 1 cup packed baby spinach leaves
  • ½ cup basil leaves
  • ½ cup frozen peas (, thawed)
  • 1/3 cup raw almonds
  • 1 Tablespoon lemon juice
  • 1 small clove garlic
  • ½ teaspoon Kosher salt
  • ½ cup extra virgin olive oil
  • 1 pound spaghetti noodles (, cooked and drained)

Instruction

  • 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.