Kale Pesto Pasta with Ricotta and Chili

• 1 cup Curly Kale, Stems Removed
• 2 cloves Garlic
• 1 Lemon's Juice
• 1/4 teaspoons Red Pepper Flakes
• 1/4 cups Olive Oil
• Kosher Salt To Taste
• 1 pound Spaghetti Noodles
• 4 ounces, weight Fresh Ricotta Cheese
• 4 pinches Red Pepper Flakes
• 4 teaspoons Olive Oil
• Kosher Salt To Taste

1. 1.
2. Bring a large pot of salted water to a boil.
3. Put the pasta in to boil and cook according to manufacturers directions.
4. 2.
5. In the bowl of a food processor, combine all of the pesto ingredients and pulse until the pesto is smooth.
6. Season to taste with kosher salt and extra lemon juice if needed.
7. 3.
8. When the pasta is ready, drain the water out of the pot and toss the pasta with the pesto.
9. Season to taste with additional kosher salt.
10. 4.
11. Plate the pasta and top it with dollops of the ricotta cheese and sprinkle with the red pepper flakes and additional kosher salt if needed.
12. Drizzle with the olive oil and serve immediately.

curly, garlic, red pepper, olive oil, kosher salt, noodles, ricotta cheese, red pepper, olive oil, kosher salt

Taken from tastykitchen.com/recipes/main-courses/kale-pesto-pasta-with-ricotta-and-chili/ (may not work)