ARUGULA PESTO PASTA WITH RICOTTA AND BACON (RACHEL RAY) RECIPE - (4/5)

Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray) Recipe - (4/5) image

Provided by KDCooks

Number Of Ingredients 10

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8 cups arugula (about 6 ounces)
1 cup basil leaves
1/2 cup each pine nuts and grated parmesan cheese
2 cloves garlic
1 1/2 teaspoons salt
2/3 cup extra-virgin olive oil
1/2 pound trimmed asparagus
1 pound pasta (such as campanelle or farfalle)
Fresh ricotta cheese
Crumbled crisp-cooked bacon

Steps:

Using a blender or food processor, puree 8 cups arugula (about 6 ounces), 1 cup basil leaves, 1/2 cup each pine nuts and grated parmesan cheese, 2 cloves garlic and 1 1/2 teaspoons salt. With the machine on, drizzle in 2/3 cup extra-virgin olive oil until combined. Using a vegetable peeler, shave 1/2 pound trimmed asparagus into long, thin strips. Cook 1 pound pasta (such as campanelle or farfalle) until al dente; drain and immediately toss with the pesto and asparagus. Season with salt. Top each serving with a dollop of fresh ricotta cheese and crumbled crisp-cooked bacon.