Whipped Ricotta:

1. Add Ricotta, Olive Oil, lemon zest and salt into a food processor.
2. Blend for 1-2 minutes until completely smooth and fluffy.

For the pasta::

1. Bring a large pot of water to boil.
2. Season with salt.
3. Add the pasta and boil until the pasta is al dente, approximately 8-9 minutes.
4. Reserve ½ cup pasta water then drain and set the pasta aside.

For the Shrimp and Sauce::

1. In a large skillet add olive oil and minced garlic sauté over medium heat for a minute.
2. On a separate plate, pat dry the shrimp with a paper towel and season with salt and pepper.
3. Add to the pan and top with lemon zest. Cook the shrimp until opaque.
4. Add the white wine to the pan and flip the shrimp to finish cooking as the wine reduces.
5. Once reduced, add the Good Foods Calabrian Chili Pesto and heat on low.
6. Add the cooked pasta, then reserved pasta water and stir until fully covered in pesto sauce.
7. Place the pasta on a clean plate and top with a dollop of whipped ricotta.
8. Serve and enjoy!

• 1 lb, Cavatappi pasta

• 1 Tbsp of Olive Oil

• 1 Clove finely Minced, Garlic

• Kosher Salt and pepper, to taste

• 2 tsp Lemon zest

• 1 lb, raw uncooked Shrimp peeled and deveined

• ¼ Cup, White wine

• 1 Tsp, Kosher Salt

• 2 Cups, Good Foods Calabrian Chili Pesto

• ½ Cup, Whole Milk Ricotta

• 1 Tbsp, Olive oil

• ¼ tsp, Kosher Salt

• 1 tsp, Lemon zest