Fusilli with Ricotta Basil Pesto

Ingredients

• 500 g fusilli pasta (e.g., fusilli)
• Salt
• 1 Organic lemon
• 20 g basil (1 bunch)
• 75 g parmesan cheese (1 block)
• 45 g pine nuts (3 tbsp)
• 100 g ricotta cheese
• black pepper

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, rinse the lemon under hot water, pat dry and zest. Cut the lemon in half and squeeze out the juice.

3. 3.

   Wash the basil leaves, shake off excess water, and pick off the leaves; set a few aside. Grate the parmesan cheese finely. Blend the grated parmesan with the pine nuts and ricotta until smooth. Season with salt, pepper, and a splash of lemon juice.

4. 4.

   Drain the pasta and toss it with the pesto and remaining basil. Divide among four plates and top with lemon zest.

5. 5.