Pasta with ricotta-basil pesto

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

400 g organic spaghetti
Basil leaves, to garnish
Pine nuts, toasted, to garnish
Parmesan, grated, for serving
For the ricotta-basil pesto, pound together:
1 x 250-300 g tub ricotta
30 g basil leaves, tough stalks discarded
½ cup grated Parmesan
2 T pine nuts, toasted
1 clove garlic, crushed
3 T olive oil
Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Bring a saucepan of water to the boil, add the pasta and cook until al dente. Serve the hot pasta with the sauce, at room temperature (if necessary, loosen with a little hot pasta water). Check seasoning, sprinkle with basil leaves and toasted pine nuts and pass around Parmesan at the table.

Cook’s notes: This easy pesto is also good on baked potatoes, as a filling in omelettes and pushed under the skin of chicken breasts before roasting.