Ingredients
| 16 oz | Pastene Italian Long Fusilli | |
| 1 cup | ricotta | |
| ½ cup | Pastene Extra Virgin Olive Oil | |
| ½ cup | Pastene Grated Parmesan Cheese | |
| ½ tsp | red pepper flakes | |
| ½ cup | frozen peas, rinsed and thawed | |
| 1 Tbsp | lemon zest | |
| 2 Tbsp | fresh lemon juice | |
| 1 cup | spinach leaves, julienne cut | |
| kosher salt and black pepper to taste | ||
| fresh basil, chopped | ||
| 3 Tbsp | Pastene Pignoli (pine nuts), toasted |
Directions
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water and drain the pasta.
- In a medium bowl, combine ricotta, oil, parmesan, red pepper flakes, peas, lemon juice, and zest. Season with salt, pepper.
- Combine ricotta mixture, ½ cup of the pasta water, spinach, and pasta. Toss all ingredients until a creamy sauce forms.
- Toast the pine nuts until light brown.
- Serve garnished with basil, pine nuts and additional parmesan cheese.
