Catch-up time. This is an assignment from May that I've finally made. A nice pesto with some fresh pasta was just the sort of light dinner we felt like.
Pesto with ricotta is just your regular sort of pasta with ricotta added. Here it is all ready to blend, basil, olive oil, pine nuts, garlic, ricotta, and salt:
After this is smooth, you turn it into a bowl to stir in the remaining ingredients, including cheese and butter, the amount of which is reduced for the ricotta pesto. I don't recall every using butter for pesto before, but that's what Hazan asks for and she's l'expert.
After mixing, voila, it's pesto!
To go with this, I made some tagliatelle, rather than the bigger piccagge that Hazan suggests. I froze the rest of the pesto in 2-tablespoon lumps to use for a taste of summer whenever it's needed.
And I forgot to say it was good, creamier perhaps than regular pesto, but just as tasty.