Arugula Pesto Pasta with Roasted Fennel and Ricotta Salata

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   1.

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   Preheat the oven to 425 F. 2.

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   On a parchment lined baking sheet, toss the fennel with 1 tablespoon olive oil and 1/4 teaspoon salt.

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   3.

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   Arrange fennel in an even layer.

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   Roast in the middle of the oven until golden brown and caramelized, about 40 minutes, flipping them halfway through.

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   Remove from oven and set aside.

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   4.

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   Meanwhile, combine the pepitas, garlic, arugula, lemon juice, 1/3 cup olive oil, and 1/4 teaspoon salt in a food processor or blender and puree until smooth.

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    Add more oil as necessary.

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    Taste for seasoning.

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    5.

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    Transfer to a large mixing bowl.

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    6.

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    When ready to eat, bring a large pot of salted water to boil.

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    Cook the spaghetti according to package directions.

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    Drain and immediately add it into the bowl with the pesto.

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    Toss until fully coated.

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    7.

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    Cut ricotta into cubes or shave it using a vegetable peeler.

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    8.

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    Divide the pasta among 2 bowls and top with the crispy fennel and ricotta salata.

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    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.