• 27 Ratings

This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.

  • Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 1/4 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.

  • Toss pasta with pesto mixture. Add reserved cooking liquid, and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among 6 bowls. Top each with a dollop of ricotta, and season with pepper. Serve with tomato wedges if desired.


27 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 1