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:
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.
In a food processor, pulse parsley, spinach, basil, peas, almonds, lemon juice, garlic and salt a few times, until finely chopped.
With the motor still running, add drizzles of olive oil and continue pulsing until combined and relatively smooth.
Toss prepared pesto with cooked spaghetti noodles to generously coat. Divide between serving bowls.
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.
This Winter Pesto Spaghetti with Lemon Ricotta is as the name suggests, a warm and filling bowl of pasta, especially enjoyed in the wintertime. Let us know if your family loves it too and tag #cookmerecipes online to share your own favorite winter dinner ideas.
I love it! So delicious!
