Farfalle with Creamy Ricotta Pesto

As I said in my previous pesto blogs, the types of pesto that you can create are endless and all so delicious! I had a container of ricotta in my fridge and wanted to see what I could make with it other than lasagna, so I went on the Sorrento Ricotta website and found an amazing recipe for ricotta pesto! It is basically a basil pesto sauce with ricotta and mozzarella added to it to make it creamy and cheesy.  I added pan Fried Lemon Chicken to the top and it was quite a satisfying meal!  I absolutely recommend you make this super quick and easy meal for dinner sometime!

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Ingredients:

*2 cloves garlic
*2 cups fresh basil leaves (packed down)
*1/2 cup pinenuts
*1 cup of freshly grated Parmesan or Pecorino Cheese (I use a combination)
*1 cup Sorrento Ricotta Cheese
*½ cup of whole milk Mozzarella Cheese
*3 Tbsp. olive oil
*1 lb of Farfalle Pasta
*Pepper, to taste

Procedure:

* In a small frying pan, lightly toast the pinenuts

*In food processor, process Olive Oil, Garlic, Basil and Pinenuts, until almost smooth. 

* Add Parmesan, Mozzarella and Ricotta Cheese. Process until throughly blended. Set aside.

* Boil Pasta in lightly salted water and then drain well.

* Toss well drained Pasta with the Pesto and serve!

~*~ I made a delicious lemon chicken to add on the top of the pasta by pan frying chicken breasts in olive oil and garlic, seasoned with salt and pepper, and then squeezing a whole lemon onto the chicken.  I let it rest for a few minutes and them cut it into strips.

Enjoy!