Tender spaghetti noodles coated in a flavorful basil pesto sauce and topped with a rich lemon ricotta cream. This spaghetti pesto is the perfect way to enjoy a quick and easy dinner with fresh bold flavors!
Combine the ricotta, cream, lemon zest and pepper in a bowl and whip with an electric mixer until light and fluffy, about a minute. Set aside.
In a food processor combine parsley, spinach, basil, peas, almonds, lemon juice, garlic and salt. Pulse until finely chopped. Drizzle in olive oil while pulsing and mix the pesto until quite smooth and combined.
Toss pesto with hot, drained pasta and divide between bowls. Add a dollop of lemon ricotta on top of each bowl and garnish with extra lemon zest and pepper.
Notes
Protein: Feel free to add sliced chicken or shrimp on top before serving. Substitutions: You may swap the almonds for pine nuts or walnuts. You can also omit the parsley and spinach and use only basil leaves during the summer months when it is abundant. Leftover pesto: Store leftover pesto sauce in an airtight container in the fridge for up to 1 week. We love using leftover sauce to make pesto chicken or an easy grilled caprese sandwich.