# Components:
→ Pasta
01 - 12 oz dried spinach fettuccine or tagliatelle
02 - 1 tsp salt
03 - 2 tbsp olive oil
→ Basil Pesto
04 - 2 cups packed fresh basil leaves
05 - 1 cup baby spinach leaves
06 - 1/3 cup pine nuts
07 - 1/2 cup grated Parmesan cheese
08 - 2 cloves garlic, peeled
09 - 1/2 cup extra-virgin olive oil
10 - 1/2 tsp salt
11 - Freshly ground black pepper, to taste
→ Ricotta Swirl
12 - 3/4 cup ricotta cheese
13 - 1 tbsp lemon juice
14 - Zest of 1/2 lemon
15 - Pinch of salt
# Directions:
01 - Bring a large pot of salted water to a boil. Add the spinach pasta and cook until al dente, approximately 8–10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
02 - In a food processor, combine basil, spinach, pine nuts, Parmesan, and garlic. Pulse until finely chopped. While the motor is running, slowly drizzle in the olive oil until smooth. Season to taste with salt and pepper.
03 - In a small bowl, combine ricotta cheese with lemon juice, zest, and a pinch of salt until smooth.
04 - Return the drained pasta to the pot. Toss with the prepared pesto, adding a small amount of reserved pasta water as needed to achieve a silky consistency.
05 - Portion the pasta onto serving plates. Dollop the ricotta mixture over the pasta and use a knife or spoon to artfully swirl it into the green pasta.
06 - Drizzle with additional olive oil and garnish with extra Parmesan, if desired. Serve immediately.
