Spinach Pesto Fusilli With Ricotta

• 2 (454 g) packages fusilli
• 1 (384 g) bag fresh spinach, trimmed
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 cup ricotta cheese
• 34 cup parmesan cheese, grated
• 2 tablespoons lemon juice
• 2 tablespoons pine nuts, toasted

1. In large pot of boiling salted water, cook pasta until al dente, 8-10 minutes.
2. Reserving 1/2 cup of the pasta cooking liquid, drain; return pasta to pot.
3. Meanwhile, rinse spinach; shake off excess water.
4. In large saucepan or Dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds.
5. Stir in spinach and basil; cook, covered, for 2 minutes.
6. Uncover and cook, stirring, until no liquid remains, about 2 minutes.
7. Transfer to food processor.
8. Add remaining oil, salt and pepper; puree until smooth.
9. Add reserved pasta cooking liquid; blend well.
10. Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, Parmesan cheese and lemon juice; toss to coat.
11. Serve topped with remaining ricotta and pine nuts.

fusilli, extravirgin olive oil, garlic, fresh basil, salt, pepper, ricotta cheese, parmesan cheese, lemon juice, pine nuts

Taken from www.food.com/recipe/spinach-pesto-fusilli-with-ricotta-435573 (may not work)