Penne With Pesto and Ricotta

1. Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
2. In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool.
3. Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the olive oil in a steady stream and mix until a thick paste forms.
4. Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
5. In a small bowl, combine the ricotta and honey, season with pepper and set aside.
6. Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.

Serves 4.