NEEDED:
-Salt.
-1 pound whole what penne rigate pasta.
-1/3 cup walnut pieces (a generous handful).
-1 cup packed spinach or baby spinach leaves.
-1/2 cup packed arugula leaves.
-1/3 cup flat-leaf parsley (a generous handful).
-1 clove garlic, smashed and peeled.
-Pepper.
-1/3 cup extra-virgin olive oil (EVOO).
-2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls).
-1 cup ricotta cheese.
-1 tablespoon honey.
DIRECTIONS:
-Bring a pot of water to a boil, salt it, add the pasta and cook until al dente (firm). Drain, reserving a ladleful of the pasta cooking water.
-In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool. Using a food processor (blender could work), puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the EVOO in a steady stream and mix until a thick paste forms. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved cooking water.
-In a small bown, combine the ricotta and honey, season with pepper and set aside.
-Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.
(picture is shown with zucchini slices)
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