Fusilli with Spinach and Pepita Pesto

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 12 oz. fusilli
  • 3 oz. baby spinach
  • 1/3 cup pepitas, toasted
  • 2 garlic cloves, chopped
  • 1 small jalapeno, seeded and quartered
  • 1/2 cup olive oil, plus more for drizzling
  • 1/2 cup grated Parmesan
  • 1/2 cup ricotta

Directions

  1. Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup cooking water.

  2. In food processor, puree next 4 ingredients and 1/2 cup olive oil. Pulse in cheese; season pesto.

  3. In pot, toss pesto, pasta, and 1/2 cup cooking water. Top with seasoned ricotta; drizzle with olive oil.

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