Serves 6


  • 6 cups packed fresh spinach leaves
  • 1 cup packed fresh basil leaves
  • 1 cup packed fresh Italian parsley leaves
  • ½ cup walnut halves, toasted
  • 2 garlic cloves, crushed and peeled
  • Kosher salt and freshly ground black pepper
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 1 pound spaghetti
  • 1 cup fresh ricotta
  • ½ cup freshly grated Grana Padano


Bring a large pot of salted water to a boil for the pasta. Pulse the spinach, basil, parsley, walnuts, garlic, and salt in a food processor to a coarse paste. Pour in the olive oil in a slow, steady stream.

Process to make a smooth paste, stopping occasionally to scrape down the sides of the bowl.

Add the spaghetti to the boiling water, and cook until al dente. Scrape the pesto into a serving bowl and stir in the ricotta.

Season with salt and pepper. Stir in ½ cup of the pasta cooking water to loosen the sauce.

Remove the spaghetti with tongs directly to the sauce, add the grated cheese and a drizzle of olive oil. Toss to coat the pasta with the sauce, adding more pasta water if it seems dry.