Arugula Pesto Pasta with Ricotta Cheese
An easy weeknight meal - pasta tossed with arugula pesto and ricotta cheese.
Ingredients
For the Pesto:
- 2 cups arugula , packed (50 grams)
- ½ cup walnuts , chopped (55 grams)
- ½ cup Parmesan cheese , grated (50 grams)
- 3 garlic cloves
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅓-½ cup olive oil (80-120 ml)
For the Pasta:
- 1 lb capellini or angel hair pasta (455 grams)
- 3-4 tablespoons pesto
- ½ cup ricotta cheese (120 grams)
Instructions
- To make the pesto, combine the arugula, walnuts, parmesan cheese, garlic, salt and pepper in a food processor. With the food processor running, slowly add the olive oil until the mixture is your desired consistency. You can make it as thin or thick as you like.
- To prepare the pasta, bring a large pot of salted water to a boil. Add the capellini or angel hair pasta and cool until al dente.
- Drain the pasta, reserving 1 cup of the pasta water. Toss the pasta with a few tablespoons of the pesto. Add pasta water if necessary to moisten the pesto. Add the ricotta cheese and toss until incorporated.
- Serve immediately. Garnish with arugula, if desired.
Notes
Note: You may not use all of the pesto for this pasta. Store leftovers in the fridge or freezer.
Calories: 828kcal, Carbohydrates: 90g, Protein: 26g, Fat: 41g, Saturated Fat: 9g, Cholesterol: 25mg, Sodium: 923mg, Potassium: 407mg, Fiber: 5g, Sugar: 4g, Vitamin A: 699IU, Vitamin C: 2mg, Calcium: 288mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.