Parents, you’ve got questions, we’ve got answers.

Or just as likely, we’ve got questions and you’ve got answers.

Challenge: Family Favorites

Arugula and Ricotta Pesto Pasta

Vote up!
Share on Facebook Share on Twitter Email this article


Cavatappi pasta tossed with a pesto sauce made from arugula and ricotta cheese.


1 pound uncooked cavatappi (or other corkscrew pasta)

1/2 cup pine nuts

2 garlic cloves, peeled and chopped

5 ounces fresh arugula

1/2 cup finely grated Parmesan cheese

1/2 cup whole milk ricotta cheese

salt & pepper

1/2 cup extra-virgin olive oil

Visit for Recipe Instructions

This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!