Weeknight Pesto & Ricotta Spaghetti

Method

Step 1
Bring a large pot of salted water to the boil.
Step 2
At the same time, to make pesto, heat a non-stick frypan over low heat and toast pine nuts for 2-3 minutes or until just becoming golden and fragrant. Scatter over a plate to cool.
Step 3
Add parmesan, garlic, basil leaves, chilli and cooled pine nuts to a blender. With the machine running, slowly add stock until mixture just comes together. Season with salt and pepper to taste.
Step 4
Add pasta to boiling water and cook according to packet instructions.
Step 5
Once pasta is cooked, reserve 1/4 cup of pasta water and drain.
Step 6
Return pasta to the pot and toss with courgette noodles to combine.
Step 7
Add pesto and sufficient reserved pasta water to make a sauce and mix well.
Step 8
Divide between bowls and top with ricotta, reserved parmesan and extra basil leaves to serve.

Your rating and cooked mark are shared with everyone at home.