Spaghetti With Arugula And Walnut Pesto - cooking recipe

Ingredients

14 oz whole wheat spaghetti
18 oz broccolini, trimmed, coarsely chopped
2 tbsp olive oil
2 cloves garlic, minced
14 oz baby spinach
8 oz ricotta cheese, crumbled
1/2 cup walnuts, roasted, coarsely chopped
None None Arugula and Walnut Pesto
2 oz baby arugula
1/4 cup fresh basil leaves
1/2 cup walnuts, roasted
1 tsp lemon zest
1/4 cup finely grated Parmesan cheese
1/2 cup extra virgin olive oil

Preparation

Cook pasta in boiling, salted water for 10 mins, or until almost tender, adding broccolini for last 2 mins of cooking. Reserve 1/2 cup cooking water. Drain.
Meanwhile, to make the arugula and walnut pesto, process arugula, basil, walnuts, garlic, lemon zest, cheese and 1 tbsp oil until roughly chopped. With the motor running, add remaining extra virgin olive oil in a thin, steady stream until mixture is smooth. Season to taste.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook garlic and spinach, stirring occasionally, until just wilted. Season. Stir in pasta, broccolini, pesto and enough reserved cooking water to help emulsify sauce.
Serve pasta topped with ricotta and walnuts.