Cavatappi pasta tossed with a pesto sauce made from arugula and ricotta cheese.
Ingredients
1 pound uncooked cavatappi (or other corkscrew pasta)
1/2 cup pine nuts
2 garlic cloves, peeled and chopped
5 ounces fresh arugula
1/2 cup finely grated Parmesan cheese
1/2 cup whole milk ricotta cheese
salt & pepper
1/2 cup extra-virgin olive oil
Visit YepRecipes.com for Recipe Instructions
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