Fusilli With Basil, Mint, Spinach and Ricotta Sauce

• 1 pound fusilli pasta
• 1 cup lightly packed basil leaves
• 3/4 cup lightly packed mint leaves
• 1/2 cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons unsalted butter, softened
• 2 cloves minced garlic
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper, plus more for serving
• 3/4 cup ricotta cheese
• 3 strips crisp-cooked bacon, crumbled (optional)

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
2. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth.
3. Add the ricotta and pulse until combined.
4. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in.
5. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water.
6. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.

pasta, basil, lightly packed mint leaves, frozen spinach, parmesan cheese, unsalted butter, garlic, kosher salt, freshly ground black pepper, ricotta cheese, bacon

Taken from cooking.nytimes.com/recipes/7287 (may not work)