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Pesto Ricotta Pappardelle
A pesto ricotta recipe to go with fresh pasta and chicken and asparagus!
Course:
Dinner, Main Course
Cuisine:
American, Italian, Italian American
Keyword:
Fresh Pasta, Pasta, Sauce
Servings:
4
Ingredients
1
8oz
whole milk ricotta
1/3
cup
parmesan reggiano
freshly grated
1
cup
fresh baby spinach
1
cup
basil leaves
1
tbsp
lemon juice
pinch
kosher salt
2
tbsp
pasta water
Instructions
Combine everything EXCEPT pasta water in a food processor and blend until smooth and whipped - give it about a minute.
Cook pasta according to directions (more information in blog post).
Add the pesto ricotta and the 2 tbsp of pasta water to a separate pot. Transfer the cooked pasta from the boiling water to the sauce and stir.
Serve with chicken and asparagus (more information in blog post) or with whatever else you desire!