Spelt Fusilli with Pea Pesto
SERVES: 6 ACTIVE TIME: 5 MINUTES TOTAL TIME: 15 MINUTES
> 1 tsp kosher salt, plus more for pasta water > 450g spelt fusilli > ¾ cup fresh or frozen and thawed peas > 4 cups packed basil > ⅓ cup pine nuts >¾ cup Parmigiano-Reggiano, grated > 1 garlic clove, pressed > ½ cup olive oil > 1 cup low-fat ricotta
> ½ lemon, zested and juiced
1. Bring a large pot of water to a boil and add a large pinch of salt. Cook the fusilli until al dente, following package directions. Drain, reserving a few cups of cooking water. 2. Add peas, basil, pine nuts, Parmigiano-Reggiano, garlic and a teaspoon salt to a food processor and pulse to combine. Stream in olive oil and blend until smooth. 3. In a small bowl, stir together the ricotta, half the lemon zest and the lemon juice.
4. Add pesto to a large saute pan over low heat. Use a ladle to add small amounts of pasta water to loosen it. Add cooked pasta and additional pasta water as needed, tossing and stirring until coated. 5. Divide pasta among 4 plates. Top each with a spoonful of lemon ricotta and a quarter of the remaining lemon zest.
Nutrition facts per serving 582 calories, 30g fat (5.8g saturated), 63g carbohydrate, 20g protein, 4g fibre, 603mg sodium