Pasta with ricotta and pesto sauce

Description

The dish is prepared without unnecessary complications. In a large pot, bring water to a boil. Add pasta and cook until done. Drain the water, reserving 1/2 cup of the cooking liquid. Meanwhile, combine toasted pumpkin seeds, parsley, green onion, oil, garlic, 1 teaspoon of salt, lemon zest, and 1 cup of spinach in a food processor. Season with pepper and blend well. Toss the pasta with the pesto sauce. Add the reserved cooking liquid. Mix in the remaining spinach. Sprinkle with the remaining 1/2 teaspoon of salt. Divide the pasta among 6 serving bowls. Top with ricotta and season with pepper. Serve with tomatoes, if desired. The finished dish is ready to be served.

Instructions