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Pesto Ricotta Pappardelle - Courtney Made
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Pesto Ricotta Pappardelle
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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!