Pasta with Ricotta and Rocket Pesto

For the pasta with ricotta and arugula pesto, save some of the basil and arugula as garnish.

Cut the basil and arugula into coarse pieces, roast the pine nuts in a pan without oil until golden brown.

Puree all the ingredients in a food processor or with a mortar not too fine, add the olive oil, season with salt and pepper.

Bring a large pot of water and 3 tablespoons of salt to a boil, add the penne and cook for about 10 minutes until al dente (see package instructions for exact minutes).

Strain the water through a sieve and return to the pot and mix with the pesto. Season the ricotta with a little olive oil, finely chopped chili, salt and pepper.

Arrange the pasta with ricotta and arugula pesto on plates and garnish with the remaining arugula and basil.

Preparation Tip:

Garnish with fresh basil leaves over the pasta with ricotta and rocket pesto, if desired.

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