For the Ricotta Cheese
- 1 cup Ricotta cheese
- ¼ cup Whipping cream
- 1 Lemon zest
- ½ tsp Black peppercracked
For the Pesto Pasta
- 1 cup Parsleypacked, flat leaf parsley, tough stems removed
- 1 cup Baby spinachleaves
- ½ cup Basilleaves
- ½ cup Frozen peasthawed
- ⅓ cup Almondsraw
- 1 tbsp Lemon juice
- 1 clove Garlicsmall
- ½ tsp Kosher Salt
- ½ cup Olive oilextra virgin
- 1 pound Spaghetticooked and drained
Winter Pesto Spaghetti with Lemon Ricotta
Is your family a “pasta every night” kind of family? Well then you have to try this Winter Pesto Spaghetti with Lemon Ricotta for something different yet simple to make and ready in just 30 minutes. Perfectly cooked spaghetti coated in homemade pesto made from baby spinach, basil leaves and frozen peas which are full of nutritious goodness and topped with a generous dollop of lemon ricotta cheese to round up all the flavors.
To make Winter Pesto Spaghetti with Lemon Ricotta, you will need the following ingredients:
So, how to make Winter Pesto Spaghetti with Lemon Ricotta?
Steps to make Winter Pesto Spaghetti with Lemon Ricotta
1 | Prepare lemon ricotta cheese | 1 |
In a mixing bowl, using an electric beater, whip the ricotta cheese, cream, lemon zest and pepper for about 1 minute until light and fluffy. Set aside to use later. | ||
2 | Prepare pesto | 2 |
In a food processor, pulse parsley, spinach, basil, peas, almonds, lemon juice, garlic and salt a few times, until finely chopped. | ||
3 | Add oil | 3 |
With the motor still running, add drizzles of olive oil and continue pulsing until combined and relatively smooth. | ||
4 | Prepare pasta bowls | 3 |
Toss prepared pesto with cooked spaghetti noodles to generously coat. Divide between serving bowls. | ||
5 | Serve | 1 |
Top each serving with a dollop of prepared lemon ricotta cheese and garnish with a few sprinkles of lemon zest and ground black pepper, before serving. | ||
Recipe Reviews
I love it! So delicious!
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