320grams (11.3 ounces)mezzi rigatonior any pasta you prefer
225grams (8 ounces)fresh spinach
3tablespoonsfreshly grated parmesan cheese + extra for serving
3tablespoonsextra virgin olive oil
200grams (7 ounces)low-fat ricotta cheeseor part skim
You will also need:
a bowl of ice cold water.
Bring a large pot of salted water to boil, add the pasta to the water and cook according to package directions.
Bring another large pot of salted water to a boil and blanch the spinach for about 1 minute, remove and place in the ice bath. Drain again and squeeze as much liquid from the spinach as possible, then roughly chop.
Puree the spinach, pine nuts, garlic, parmesan cheese, salt, pepper, and extra virgin olive oil with an immersion blender then add the ricotta and blend until smooth.
Drain the pasta and add the pesto. Stir to coat evenly and serve with a generous amount of grated parmesan cheese.