Fresh Spinach and Pea Pesto

Cook pasta as directed.

In a food processor blend spinach ¼ cup of olive oil, 3 Tbsp. ricotta, wine, and garlic until smooth.

Heat a skillet to medium, add the rest of the olive oil and sauté peas until tender.

Add the puréed spinach mixture to the pan. Cook for 30 seconds and then add the cooked pasta, lemon juice, Parmesan cheese, salt and pepper. Stir until thoroughly mixed.

Turn off heat, add diced fresh mozzarella, stir, and plate.

Add a few dollops of chilled ricotta to each dish and kick it up a bit with some crushed red pepper.