Ingredients
- 2 TBSP pine nuts
- salt and pepper
- 10 oz frozen peas
- 1/4 c packed fresh basil leaves, plus more for serving
- 1 clove garlic, chopped
- 1/4 c grated Parmigiano-Reggiano, plus more for serving
- 1/3 c olive oil
- 12 oz curly lasagna noodles, broken into 2 in pieces
- 1 c ricotta
Directions
- Preheat oven to 350. Toast pine nuts on a rimmed baking sheet 5-7 minutes; set aside.
- Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly.
- When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano and 1 TBSP water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper.
- Return water in pot to a boil; add pasta, a handful at a time. Cook, stirring frequently, until al dente. Reserve 1 cup pasta water; drain.
- Return pasta to pot; toss with pesto and reserved pasta water. Serve topped with remaining peas, basil and Parmigiano-Reggiano. Dollop with ricotta, drizzle with oil.