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Summer Lemon Pesto and Ricotta Pasta

by The Unrefined Olive

Summer Lemon Pesto and Ricotta Pasta


  • 1 package spaghetti
  • 1/3 cup Single Estate Olive Oil
  • 2 cups halved cherry tomatoes
  • 1 cup fresh basil
  • 2 cups fresh baby arugula
  • juice of 1/2 lemon (fresh squeezed)
  • 1/4 cup roasted almonds
  • 2 fresh garlic cloves
  • 1 cup parmesan cheese
  • 1 cup fresh ricotta cheese 
  • salt and pepper


  1. Boil spaghetti to al dente in a large pot of salted boiling water
  2. In the meantime, place the basil, arugula, lemon juice, almonds, garlic, 1/4 cup olive oil, salt, pepper and 1/2-3/4 parmesan cheese in a food processor and process until pesto forms. Add more oil if needed until desired consistency. Set aside. 
  3. Heat the remainder of the olive oil in a large saucepan and add tomatoes. Cook until they just begin to soften. Add salt and pepper. 
  4. Turn down heat and carefully add the pesto to the tomatoes, then add the ricotta. Stir and set aside until spaghetti is cooked. 
  5. Add sauce to pasta and toss to coat well. Add salt and pepper and the remainder of the parmesan cheese. 
  6. Enjoy!