Spinach Pesto

One of my favorite restaurants, Acqua al 2, makes this outstanding pasta with a light spinach sauce and I was really craving it the other night, so I thought I'd try to recreate it at home. It's basically a traditional pesto but you replace the basil with fresh spinach - super light and creamy. 

Ingredients:

12 oz. fresh spinach

1/2 cup pine nuts

1 cup parmesan cheese, grated (plus some for garnish)

1/2 cup ricotta cheese

1/2 cup extra virgin olive oil

1 lb. rigatoni pasta

2 tsp kosher salt

1 tsp pepper

In a food processor, chop the spinach, pine nuts, and cheeses until fully blended and smooth. Drizzle in the olive oil while the food processor is running and add the salt and pepper. Cook the pasta till al dente, drain, and then toss with about a cup of the pesto. Store the rest of the pesto in an air tight container and refrigerate.