Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. fusilli corti
1 cup basil leaves, packed
3 oz. fresh baby spinach
1/4 cup pine nuts, toasted
1/4 cup Parmigiano Reggiano, finely grated
1bulb roasted garlic
1/4 tsp. salt
Juice of 1/2 lemon
1/4 - 1/2 cup extra virgin olive oil
1/4 cup whole milk ricotta
Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45-60 minutes.
Roasted Garlic Pesto Fusilli:
Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds. Remove using a spider strainer and place directly into a bowl of ice water to cool.
Squeeze out any excess liquids and add to a food processor along with the basil, pine nuts, roasted garlic, Parmigiano and salt.
With the motor running, slowly drizzle in the olive oil until the ingredients are well blended and the pesto is the consistency you would like. Add the juice of 1/2 lemon to brighten the pesto and help keep it from turning dark in color.
Bring another large pot of water to a boil, add plenty of salt. Cook the fusilli until al dente. Strain and reserve 3/4 cup pasta water.
Add the pasta directly to a large sauté pan along with the pesto sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with ricotta and serve!