3 cups firmly packed fresh basil leaves, plus a few extra leaves to serve
2 tablespoons toasted pine nuts
3 garlic cloves, roughly chopped
1/2 cup Perfect Italiano Smooth & Creamy Ricotta
2 tablespoons lemon juice
375g dried pasta
Method
Cook pasta in a saucepan of salted boiling water following packet instructions until tender. Drain and return to pan
Meanwhile, place basil, pine nuts, garlic and lemon juice into a processor and blitz until finely chopped
Add Perfect Italiano Smooth & Creamy Ricotta and season with salt and pepper. Process until just combined. Add the pesto to the hot pasta and toss to coat pasta. Garnish with remaining basil leaves and serve
