Spaghetti with Ricotta and Pea Pesto

Ingredients

• 1 leaves mint torn fresh
• 1 large garlic clove 
• 0.3 cup grana padano cheese grated
• 1 teaspoon juice of lemon fresh
• 0.3 cup olive oil 
• 0.5 cup part-skim ricotta 
• 1 cup peas frozen thawed
• 0.5 teaspoon pepper 
• 0.3 cup pinenuts 
• 5 teaspoons pinenuts toasted
• 0.5 teaspoon salt 
• 0.5 pound pasta like spaghetti 

Equipment

• food processor
• bowl

Directions

1. Cook spaghetti according to package directions until al dente. Meanwhile, in a food processor, combine peas, 1/4 cup pine nuts, Grana Padano cheese, lemon juice, garlic clove, salt, and pepper until chunky. With processor running, add olive oil in a slow stream until smooth. Reserve.
2. Drain spaghetti, but do not rinse. Toss pasta with reserved pesto. Divide pasta among 4 bowls and top each with 2 tablespoons part-skim ricotta, some torn fresh mint leaves, and 1 1/4 teaspoons toasted pine nuts.