Penne With Creamy Arugula Ricotta Pesto

1. 1

   Cook the pasta until al dente in boiling salted water. Drain, reserving 1/4 cup pasta cooking water.

2. 2

   Meanwhile, rinse the arugula and place in a large skillet over low heat. Cover and steam 2 minutes (the water remaining on the leaves is enough moisture).

3. 3

   Put the arugula, basil, walnuts, parmesan, garlic, and ricotta in a food prcessor, along with 2 tablespoons of the pasta cooking water. Whir until smooth, adding more water to thin if desired.

4. 4

   Toss the pasta with the pesto and top with additional parmesan cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.