Creamy Arugula Basil Pesto Pasta
Creamy Arugula Basil Pesto Pasta with ricotta, lemon, and parmesan. This is the ultimate summer dish. It’s light, refreshing, and so easy to whip together.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dinner, Pasta
- Method: Stove, Stove Top
- Cuisine: Italian
Ingredients
- 1 1/3 cups whole milk ricotta
- 2 cups tightly packed basil leaves
- 4 cloves garlic (bonus if you want to roast beforehand; see notes)
- 1 cup toasted pine nuts
- juice of 4 small lemons (about 3/4 cup)
- 1/3 cup olive oil
- 3 cups arugula
- 1 cup grated parmesan
- salt + pepper, to taste
- 1 lb pasta of choice- I love using fussili col buco
Instructions
- Add everything to your blender or food processor and process until smooth and creamy.
- Bring a large pot of salted water to a boil. Add 1- 1 1/2 tablespoons of good sea salt and pasta and cook until al dente.
- Reserve 1/2 cup of pasta water before draining, then drain off the pasta and add back to the pot.
- Toss the pasta with a little butter, then add as much pesto as you prefer along with the reserved pasta water. Toss together until really creamy.
- Garnish with freshly grated parmesan and enjoy!
Notes:
*If you have time to roast your garlic (and you can do this ahead of time and store in the fridge), wrap garlic in foil and drizzle with olive oil. Wrap the foil tightly around it and roast in the oven at 400 degrees for 30 minutes.
