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Put a large pot of salted water on to boil.
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Blend the basil, pine nuts, oil, garlic and salt in a blender until smooth.
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Transfer to a bowl and fold in the 2 cheeses and butter.
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Add the orecchiette to the boiling water.
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minutes before the pasta is ready, add the green beans to the water.
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Remove a cup of water from the pasta before draining.
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Drain the pasta and beans and return to the pan.
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Add the pesto and the ricotta and mix well.
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You may need to add some of the reserved water if it feels to dry and bring to the table to rehydrate for seconds.