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Spelt Fusilli with Pea Pesto

Spelt Fusilli with Pea Pesto


  • 1 teaspoon kosher salt, plus more for pasta water
  • 1 pound spelt fusilli
  • 3/4 cup fresh or frozen and thawed peas
  • 4 cups packed basil
  • 1/3 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • 1 garlic clove, pressed
  • 1/2 cup olive oil
  • 1 cup low-fat ricotta
  • 1/2 lemon, zested and juiced


  1. Bring a large pot of water to a boil and add a large pinch of salt. Cook the fusilli until al dente, following package directions. Drain, reserving a few cups of cooking water.
  2. Add peas, basil, pine nuts, Parmigiano-Reggiano, garlic, and 1 teaspoon salt to a food processor and pulse to combine. Stream in olive oil and blend until smooth.
  3. In a small bowl stir together the ricotta, half the lemon zest, and the lemon juice.
  4. Add pesto to a large saute pan over low heat. Use a ladle to add small amounts of pasta water to loosen it. Add cooked pasta and additional pasta water as needed, tossing and stirring until coated.
  5. Divide pasta among 4 plates. Top each with a spoonful of lemon ricotta and a quarter of the remaining lemon zest.


  • Recipe by Ali LaRaia, the chef and cofounder at The Sosta in New York City

Nutrition Information

Per serving: 582 kcal cal., 30 g fat (5.8 g sat. fat), 603 mg sodium, 4 g fiber, 20 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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