Creamy, wholesome and packed full of lots of greens - what more could you ask for? This is a super simple and quick dinner to make when you're feeling like cooking from scratch but don't have the time or energy. We've mixed through courgette into our dish but any green veg will do in its place - broccoli florets, frozen peas, sprouts - the more the merrier.
Serves 4
For the dish
1 onion, peeled and diced
1 large courgette (or any other green veg), sliced into half moon shapes
2 garlic cloves, peeled and diced
1 teaspoon of dried rosemary
250g good-quality pasta of any shape
For the ricotta pesto
40g toasted pine nuts
50g fresh basil
Zest and juice of 1 lemon
250g good-quality ricotta, drained of any excess liquid
Drizzle of olive oil
Good pinch of salt
Method
1. Place the pesto ingredients into a powerful blender and blend until a smooth paste forms, adding a dash of water if needed until you reach a smooth consistency. Place to one side until needed.
2. Put the pasta on to cook according to the instructions on the pack - cooking it for 1 less minute than the instructions state. Once cooked, drain - reserving the pasta water.
3. Put a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, courgette slices and a pinch of salt. Mix well and cook for 10 minutes until the onion and courgettes become soft. Once soft, add the garlic and cook for a couple more minutes.
4. Once the veggies are soft, mix through the dried rosemary and cook for a minute before mixing through the pesto from the blender. Cook for another couple of minutes to heat through - adding a dash of pasta water if the mixture becomes too thick.
5. Finally, mix the cooked pasta through the sauce and cook for another minute or so until everything is piping hot.
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