Ingredients
3/4 pound penne
8 ounces trimmed spinach
1/2 cup walnuts
1/2 cup grated Parmesan
1/4 cup olive oil
1 small garlic clove
Ricotta
Preparation
Cook penne, reserving 1/2 cup pasta water. In a food processor, pulse spinach, walnuts, Parmesan, olive oil, and garlic. Toss pesto with penne and pasta water; season. Serve with ricotta.
