INGREDIENTS
- 1 pack of The Lottie
- 1 package of your favorite noodles
- 2 cups basil
- 2 spinach
- 2 garlic cloves
- 1 cup pine nuts (slightly toasted)
- ½ cup grated parmesan cheese
- ½-1 cup EVOO
- 1 lemon, 1/2 zested (zest other ½ into the ricotta) and juiced
- 2-4 ice cubes
- ½ cup heavy cream
- 4 tbsp ricotta
DIRECTIONS
- Make the pesto: In a blender or food processor, combine the basil, spinach, garlic, pine nuts, and 1 ice cube. Blend on low, drizzling in ½ cup olive oil and a pinch of salt as it comes together. Add another ice cube and scrape down the sides.
- Add the parmesan, lemon zest, and lemon juice, then blend again, drizzling in more olive oil until you reach your desired consistency. Season with salt to taste.
- Cook the pasta: Bring a pot of salted water to a boil and cook the pasta to al dente. Strain, reserving a splash of pasta water.
- Cook the sausage: Score The Lottie sausage on a bias, being careful not to cut all the way through. Cook in a skillet according to package directions until golden.
- Make the whipped ricotta: Mix the ricotta with the reserved lemon zest, a pinch of salt, and a pinch of chile flake. Set aside.
- Assemble: In a deep sauté pan over medium heat, combine the cooked pasta, heavy cream, and a pinch of salt. Dollop in a few spoonfuls of pesto and toss until everything comes together, adding more pesto to taste (and a splash of reserved pasta water if needed to loosen).
- Plate the pesto pasta in a bowl, top with sliced Lottie sausage, and finish with a heavy spoonful of whipped lemon ricotta!
