Penne with Pistachio Pesto and Lemony Ricotta Recipe - Sunset Magazine

Ingredients

• 2 bunches basil, leaves picked and stems discarded
• 2 packed cups baby spinach
• 1 garlic clove
• ⅔ cup extra virgin olive oil
• ½ cup freshly grated Parmigiano Reggiano
• ¼ cup pistachios, toasted
• 2 Meyer lemons
• 8 oz whole milk ricotta
• 2 tsp freshly cracked black pepper
• ¼ cup Diamond Crystal brand kosher salt, plus more for seasoning
• Flour + Water penne pasta
• 1 cup heavy cream
• 4 tbsp unsalted butter