Author Notes
We love both the intense, fresh flavor and the hearty healthiness of this pesto. It's a really flexible recipe and you can play with the ingredients here - substitute spinach for the arugula if you like, or almonds for the walnuts if you happen to have them on hand. —CozyDelicious
Ingredients
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1 pound
whole wheat penne
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6 ounces
fresh baby arugula
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1/3 cup
fresh basil
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1/4 cup
walnuts, toasted
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1/2 cup
freshly grated parmesan cheese
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1 teaspoon
chopped garlic
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1/2 cup
ricotta cheese
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salt and pepper to taste
Directions
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Cook the pasta until al dente in boiling salted water. Drain, reserving 1/4 cup pasta cooking water.
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Meanwhile, rinse the arugula and place in a large skillet over low heat. Cover and steam 2 minutes (the water remaining on the leaves is enough moisture).
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Put the arugula, basil, walnuts, parmesan, garlic, and ricotta in a food prcessor, along with 2 tablespoons of the pasta cooking water. Whir until smooth, adding more water to thin if desired.
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Toss the pasta with the pesto and top with additional parmesan cheese if desired.
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