Green Scallion Pasta w/
Ricotta

A summery green sauce full of sweet scallions, topped with a dollop of fresh ricotta for a perfect summer lunch pasta. Serves 4.

4 servings rigatoni

chili crisp

3 bunch scallion

1/4 cup olive oil

ricotta

2 cloves garlic

3 TB sesame seeds

1/2 cup grated parm

Instructions:

Ingredients:

6 oz bag
baby spinach

1/2 lemon, juiced

1 TB butter

In salted boiling water, quickly blanch the green parts of the scallions, baby spinach, and garlic cloves (about 45 sec).

1.

Drain and add blanched greens to a blender with the parm, sesame seeds, olive oil, lemon juice, salt, and pepper, and puree.

3.

4.

Remove and immediately add to an ice bath to cool it down and stop from cooking further.

2.

Now cook your pasta noodles according to the box instructions until preferred doneness, then strain and set aside.

Pour your green sauce into a pan, add the pasta noodles, a few Tbsp of pasta water, butter, and mix.

5.

Finally, plate by spooning onto a bowl or plate and topping with a dollop of ricotta and a drizzle of chili crisp.

6.