Happy first week of Spring! After a chilly day yesterday, it seems that warmer weather is really on its way and here to stay, as March wraps up. This pesto incorporates some spring peas and lots of fresh basil, which is so refreshing. I also added some blanched spiralized zucchini on top. If you’re looking to cut back on carbs, you could sub in more spiralized zucchini in place of the pasta for a lighter dish. My husband, who said he normally isn’t a fan of pesto, really loved this and couldn’t stop eating it. Radiatore and fusilli are ideal pasta shapes for the pesto, with so many nooks for the pesto to cling to. Enjoy!
Ingredients:
¼ cup fresh or frozen and thawed peas
2 cups packed basil
1/3 cup pine nuts
1 cup freshly grated Parmigiano-Reggiano
1 garlic clove, minced
1 teaspoon sea salt
¼ cup olive oil
1 cup fresh ricotta
½ lemon, zested and juiced
1 pound radiatore or fusilli pasta

Procedure:

1. Add peas, basil, pine nuts, Parmigiano-Reggiano, garlic, and sea salt to a food processor and pulse to combine. While processing, stream in the olive oil until smooth.
2. In a small bowl, stir together the ricotta, lemon juice, and half of the lemon zest.
3. Bring a large pot of water to a boil and add a tablespoon of salt. Cook pasta until al dente and drain, reserving a cup of the cooking water.
4. Add pesto to the large pot and if it’s too thick, add some pasta water to loosen it. Then add pasta and mix thoroughly until coated.
5. Serve warm with a dollop of the lemon ricotta on top and a sprinkle of the remaining lemon zest.