Penne with Pistachio Pesto and Lemony Ricotta Recipe - Sunset Magazine
Briefly cooking the greens in rapidly boiling water for a few seconds and shocking in ice water sets the chlorophyll and locks in the bright green color for this finished pesto recipe.
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Cooking tools:
- Food processor
- Pot
- Mixing bowl
- Slotted spoon
- Colander
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
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