Broccoli Pesto Pasta with Whipped Ricotta

Nick couldn’t stop raving about this dish.  Like seriously, every bite, he kept Mmmming and pointing to it and smiling.  It’s light and flavorful, and with the whipped ricotta underneath, you don’t feel like it’s too heavy.

INGREDIENTS

1 large head of broccoli, roughly chopped
1/2 cup fresh basil
1/2 cup grated parmesan cheese
1/4 cup extra virgin olive oil
Salt
1 pinch crushed red pepper flakes
3/4 pound of your favorite pasta
1 Tbsp salted butter
1 medium shallot, thinly sliced
Zest and juice of 1 lemon
Freshly ground black pepper
1 cup whole milk ricotta cheese, whipped in the food processor, if desired (I whip my ricotta with some heavy whipping cream and a pinch of salt & pepper).

DIRECTIONS

• In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth. 

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta. 

• Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 

• Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Swirl the pasta into the cheese.