Spinach Pesto & Ricotta

• 5 cups fusilli
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (10 ounce) package fresh spinach, trimmed
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ricotta cheese
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons pine nuts, toasted

1. Cook pasta for 8-10 minutes until tender but firm.
2. Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
3. In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
4. Stir in spinach and basil; cover and cook for 2 minutes.
5. Uncover and cook, stirring for 2 minutes longer.
6. Transfer to food processor.
7. Add remaining butter, salt& pepper and puree til smooth.
8. Add reserved pasta water and blend well.
9. Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
10. Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.

fusilli, butter, onion, garlic, fresh spinach, basil, salt, pepper, ricotta cheese, freshly grated parmesan cheese, lemon juice, pine nuts

Taken from www.food.com/recipe/spinach-pesto-ricotta-27162 (may not work)