Pesto Ricotta Fettuccine

Name: Pesto Ricotta Fettuccine
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 (375G) PKG Catelli Infusions Spinach Fettuccine; 1 (250 mL) cup Smooth ricotta cheese; 1/4 (60 mL) cup each finely chopped fresh basil and parsley; 1/4 (60 mL) cup Grated Parmesan cheese (plus extra for serving); 2 (10 mL) tsp Each finely grated lemon zest and lemon juice; 1 Large clove garlic, minced; 1/2 (2 mL) tsp Each salt and pepper; 2 (30 mL) tbsp Olive Oil (plus extra for serving); Optional Toasted pine nuts

This is a snap-worthy bowl, perfect to share with family and friends, near and far. Plan to beat the weeknight dinner rush by mixing up the ricotta pesto on Sunday, so it’s on-hand for a quick and satisfying meal any day of the week.

Ingredients

4 servings

1 (375G) PKGCatelli Infusions Spinach Fettuccine

1 (250 mL) cupSmooth ricotta cheese

1/4 (60 mL) cupeach finely chopped fresh basil and parsley

1/4 (60 mL) cupGrated Parmesan cheese (plus extra for serving)

2 (10 mL) tspEach finely grated lemon zest and lemon juice

1Large clove garlic, minced

1/2 (2 mL) tspEach salt and pepper

2 (30 mL) tbspOlive Oil (plus extra for serving)

OptionalToasted pine nuts

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Blend ricotta with basil, parsley, Parmesan, lemon zest, lemon juice, garlic, salt and pepper until well combined

Step 2

Meanwhile, cook fettuccine according to package directions; reserve 1/4 cup (60 mL) cooking water before draining. Drain fettuccine and toss with olive oil. Divide hot fettuccine among serving bowls.

Step 3

Add a splash of hot cooking water to ricotta mixture to loosen and warm it slightly. Top each serving with a generous dollop of the ricotta mixture. Garnish with pine nuts (if using), a drizzle of olive oil and additional Parmesan cheese, to taste.