This recipe originals from Giadzy. I ended up doubling the recipe to use the entire container of ricotta. I also added roasted chicken, sundried tomatoes, cooked spinach and used Jovial gluten-free shells. This was yummy!
Ingredients:
- 1 cup walnuts, toasted
- 1 cup whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup EVOO
- 2 cloves garlic, minced
- 2 teaspoons grated lemon zest
- 1 teaspoon salt
- fresh torn basil, to taste
- 1 cup frozen spinach, partially cooked
- 4 sundried tomatoes with oil, cut up, use more if desired.
- cooked chicken, 1/2 cup per serving or so
Directions:
Pulse the walnuts in a food processor until finely chopped. Add the ricotta, Parmesan, EVOO, lemon zest, basil and salt. Process until well combined. Tranfer to a bowl.
Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water. Drain the pasta.
Combine the cooked spinach, cooked chicken and sundried tomato. Heat gently.
Place portions of pasta into serving bowls, add 1/4 cup white pesto and enough pasta water to desired consistancy.
Add the chicken mixture to each bowl and combine. Adjust salt and enjoy!
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