Spaghetti With Ricotta And Pea Pesto
- 1/2 pound spaghetti
- 1 cup frozen peas, thawed
- 1/4 cup pine nuts
- 1/4 cup grated Grana Padano cheese
- 1 teaspoon fresh lemon juice
- 1 large garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 1/2 cup part-skim ricotta
- Fresh mint leaves, torn
- 5 teaspoons toasted pine nuts
- Cook spaghetti according to package directions until al dente. Meanwhile, in a food processor, combine peas, 1/4 cup pine nuts, Grana Padano cheese, lemon juice, garlic clove, salt, and pepper until chunky. With processor running, add olive oil in a slow stream until smooth. Reserve. Drain spaghetti, but do not rinse. Toss pasta with reserved pesto. Divide pasta among 4 bowls and top each with 2 tablespoons part-skim ricotta, some torn fresh mint leaves, and 1 1/4 teaspoons toasted pine nuts.
spaghetti, frozen peas, pine nuts, padano cheese, lemon juice, garlic, salt, pepper, olive oil, ricotta, mint, nuts
Taken from www.myrecipes.com/recipe/spaghetti-ricotta-pea-pesto (may not work)