Spinach Pesto & Ricotta - cooking recipe

Ingredients

5 cups fusilli
2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 (10 ounce) package fresh spinach, trimmed
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 cup ricotta cheese
1/3 cup freshly grated parmesan cheese
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted

Preparation

Cook pasta for 8-10 minutes until tender but firm.
Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
Stir in spinach and basil; cover and cook for 2 minutes.
Uncover and cook, stirring for 2 minutes longer.
Transfer to food processor.
Add remaining butter, salt& pepper and puree til smooth.
Add reserved pasta water and blend well.
Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.