Lemony Artichoke Pesto Notta Pasta

T I M E 15 minutes to assemble
 5 minutes to cook
Total Time: 20 minutes

 I N G R E D I E N T S 

1-16 oz box Notta Pasta Spaghetti
 1/2 cup firmly packed basil leaves
1/2 cup firmly packed Italian parsley (flat leaf)
1/2 cup grated Parmesan cheese
 1/4 cup, plus 2 tablespoons pine nuts, lightly toasted
2 cloves garlic
1 teaspoon salt
 1-12 oz jar marinated artichokes, in oil
 1/2 cup ricotta cheese
 2 tablespoons lemon juice
 1 tablespoon olive oil

D I R E C T I O N S

 1. Put a large pot of salted water on to boil.

 2. Add to a food processor fitted with a metal blade the basil leaves, parsley, Parmesan, 1/4 cup of pine nuts, garlic and salt. Process until finely minced.

3. Add undrained artichokes, ricotta and lemon juice. Process until a smooth and creamy consistency.

4. Boil Notta Pasta according to directions on box and drain, reserving 1/2 cup of pasta water. Rinse pasta quickly under cold water and drain again. Add pasta to a large bowl and add oil. Toss until pasta is lightly coated.

 5. Add 1-1 1/2 cups of pesto and toss well. Add pasta water if a thinner pesto is desired. Sprinkle with remaining pine nuts and serve immediately.

 N O T E : Remaining pesto will keep refrigerated for one week in an airtight container. It can also be frozen in ice cubes trays, and later whisked (1 or 2 cubes) into cream sauces.