CREAMY LEMON-BASIL PASTA by NancyC                            

Makes 4 servings

• 1 (13.25 -ounce) package of your favorite pasta (I used whole grain penne)
• 3 cups well-packed fresh basil leaves
• 1–2 cloves garlic (depending how strong of a garlic flavor you want)
• 1/2 cup olive oil
• 1/3 to 1/2 cup lemon juice (use 1/2 cup if you want a stronger lemon flavor)
• 1/3 to 1/2 cup pine nuts (or walnuts)
• 1/2 cup shredded Parmesan cheese
• 1/3 to 1/2 cup ricotta cheese (use 1/2 cup for a creamier sauce)
• 1/2 to 1 teaspoon salt, to taste
• Extra shredded parmesan cheese for garnish
• 4 cherry tomatoes (or small regular tomatoes), sliced, for garnish
• Additional basil leaves for garnish (optional)

Prepare pasta according to package directions. In blender, add basil, garlic, olive oil, lemon juice, nuts, parmesan cheese, ricotta cheese, and salt; puree ingredients until smooth. (NOTE: the sauce is not cooked, so it won’t be warm, but you can remove the sauce from your blender and put in a microwaveable container to heat it before spooning over pasta if you want. I just used it right from the blender without heating it.)

Divide pasta onto 4 serving plates and spoon the creamy lemon-basil sauce equally over the 4 portions. Sprinkle each serving with parmesan cheese and top with tomato slices. If desired, garnish with additional basil leaves. (Note: If you like a lot of sauce with your pasta, you may want to double the recipe, or make an extra half portion).

Another way you can serve this is to mix the sauce in with the pasta and toss, evenly coating the pasta. Then you can serve it either in one big pasta bowl or on individual plates, garnishing with parmesan cheese, tomato slices, and basil leaves.

Recipe from NancyC | nancy-c.com