Spinach pasta in a basil pesto sauce, finished with a ricotta swirl—just right for festive, flavorful evenings.
# Components:
→ Pasta
01 - 400 g (14 oz) spinach fettuccine or tagliatelle
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt (for pasta water)
→ Ghoulish Pesto
04 - 60 g (2 cups) fresh baby spinach leaves
05 - 30 g (1 cup) fresh basil leaves
06 - 60 g (½ cup) pine nuts or walnuts
07 - 2 garlic cloves, peeled
08 - 80 ml (⅓ cup) extra virgin olive oil
09 - 50 g (½ cup) grated Parmesan cheese
10 - ½ teaspoon salt
11 - Freshly ground black pepper, to taste
12 - Juice of ½ lemon
→ Pesto Swirl
13 - 120 g (½ cup) ricotta cheese
14 - 1 tablespoon milk or cream
15 - Pinch of salt
→ Garnishes
16 - Extra Parmesan, for serving
17 - Toasted pine nuts
18 - Fresh basil leaves
# Method:
01 - Bring a large pot of salted water to a rolling boil. Add the spinach pasta and cook until al dente, following package directions. Reserve ½ cup of pasta water before draining. United the drained pasta with 1 tablespoon of olive oil and set aside.
02 - In a food processor, combine the spinach, basil, pine nuts, garlic cloves, Parmesan cheese, salt, black pepper, and lemon juice. Pulse until finely minced. While the processor is running, gradually stream in the extra virgin olive oil until a smooth and vibrant green pesto is achieved. Adjust seasoning as necessary.
03 - In a small mixing bowl, whisk together the ricotta cheese, milk or cream, and a pinch of salt until smooth and well combined, achieving a swirlable consistency.
04 - Toss the drained pasta with the prepared ghoulish green pesto. Gradually add the reserved pasta water, a little at a time, until the sauce evenly coats the pasta and develops a silky texture.
05 - Divide the sauced pasta among serving bowls. Artfully dollop or swirl the ricotta mixture on top to create a ghostly visual. Garnish with additional grated Parmesan, toasted pine nuts, and fresh basil leaves.
06 - Serve immediately while warm to best appreciate the texture and vibrant color of the dish.
