Green garlic pasta with whipped ricotta and lemon

By Shahir Massoud
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Green garlic pesto

  • 1/2 cup green garlic
  • 1/2 bunch scallions, chopped
  • 2 1/2 cups arugula, loose
  • 1/4 cup parmigiano cheese
  • 1/4 cup pecorino cheese
  • 1 teaspoon lemon juice
  • 1/4 cup almonds
  • Salt and pepper to taste
  • Water, to loosen


  • 454 grams pasta (pick a shape, with grooves to allow sauce to adhere – rigatoni, fusilli, etc.)
  • 1 cup ricotta
  • 3/4 cup whipping cream
  • Salt and pepper to taste
  • 2 lemons


Green garlic pesto

  1. Blend in a food processor until smooth. Can be kept for up to four days in the fridge, or even frozen.  


  1. Cook pasta as per package directions in salted water. Add cooked pasta to pan with some pesto and cooking water. Toss until well incorporated, tossing in additional parmigianno if desired.
  2. Whip ricotta with cream until smooth and slightly thickened. Season with salt and pepper.
  3. Spoon pasta into bowl. Top with whipped ricotta. Microplane fresh lemon zest on top and enjoy! 


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