Fusilli With Spinach And Ricotta Pesto

• 1/4 1/4 cup walnuts or 1/4 cup almonds
• 3 garlic cloves, threaded on a skewer
• 2 cups packed fresh spinach, stemmed and washed
• 7 tablespoons extra virgin olive oil
• salt
• 1/2 cup ricotta cheese
• 1/4 cup finely grated parmesan cheese
• 1 lb fusilli (or other curly pasta)

1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
2. Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
3. Immediately run the garlic under cold water; remove from skewer, peel, and mince.
4. Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
5. Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
6. Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
7. Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
8. Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
9. Divide among 4 warmed bowls and serve immediately.

walnuts, garlic, fresh spinach, extra virgin olive oil, salt, ricotta cheese, parmesan cheese, fusilli

Taken from www.food.com/recipe/fusilli-with-spinach-and-ricotta-pesto-415639 (may not work)