Pasta With Ricotta Pesto

• 2 cloves garlic
• 2 cups fresh basil leaves
• 13 cup pine nuts
• 1 cup grates parmesan cheese
• black pepper, to taste
• 1 cup whole milk ricotta cheese or 1 cup part-skim ricotta cheese
• 12 cup cubed mozzarella cheese
• 3 tablespoons olive oil
• 16 ounces penne pasta, cooked and drained

1. Boil water to cook pasta while making pesto.
2. In food processor, process garlic, basil and pinenuts for 30 seconds, until almost smooth.
3. Add 1/2 cup parmesan cheese and 1/2 cup mozzarella cheese and 1 cup ricotta cheese and remaining ingredients and process for 45 seconds until thoroughly blended.
4. Set aside and cook pasta.
5. Toss well-drained pasta with pesto and serve with remaining parmesan cheese.

garlic, fresh basil, nuts, parmesan cheese, black pepper, milk ricotta cheese, mozzarella cheese, olive oil, penne pasta

Taken from www.food.com/recipe/pasta-with-ricotta-pesto-106964 (may not work)