Curse of the Creamy Were-Pesto Pasta

Oooh, creamy pesto, lad! It’s like a proper little holiday for the taste buds - basil, parsley, spinach, garlic, Parmesan, and walnuts all whizzed up together, then made lovely and smooth with a bit of ricotta cheese. Cover your pasta with it and call me Mr. Pesto. Queensbury rules indeed. Cracking stuff, Gromit!

Ingredients

1 lb penne
1 bunch basil
1 bunch parsley
5 oz baby spinach
1/2 cup olive oil
1 cup walnuts
1 tsp anchovy paste or 2-3 anchovies
1 cup Parmesan cheese
8 oz ricotta cheese
2 egg yolks

Directions

Bring a large pot of salted water to a boil.
Remove the stems from the basil and parsley.
Blanch the basil, parsley, and spinach in the salted water for 30 seconds and immediately remove into an ice bath.
Add the pasta to the boiling salted water and cook per package instructions.
Toast the walnuts in a small fry pan until just browned.
Remove the basil, parsley, and spinach from the ice bath and drain any excess liquid.
Place the drained basil, parsley, spinach, walnuts, anchovy and parmesan cheese into a food processor.
Process the ingredients to a paste while drizzling in olive oil
In a large bowl place the food processor contents, ricotta, and egg yolks and mix to combine
Add the freshly drained pasta and toss to coat.
Serve