400 g rigatoni (gluten-free optional)

100 g baby spinach, washed

75 ml olive oil, plus extra for drizzling

250 g ricotta cheese (or vegan alternative)

Large bunch fresh basil

Small bunch fresh parsley, chopped

100 g cooked peas

Juice of ½ lemon

Salt and black pepper, to taste

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Preheat oven to 375 °F (190 °C). Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente. Drain and set aside.
Make the spinach pesto: in a food processor, blend spinach, basil, parsley, lemon juice, and 75 ml olive oil until smooth. Season with salt and pepper.
In a large bowl, combine the cooked rigatoni, spinach pesto, peas, and half of the ricotta. Stir gently until evenly coated.
Transfer mixture to a lightly oiled baking dish. Spoon remaining ricotta in dollops on top and drizzle with olive oil.
Bake for 20–25 minutes, until the top is lightly golden and bubbling.
Remove from oven, rest for a few minutes, then garnish with extra parsley or cracked black pepper before serving.

Add grated Parmesan or mozzarella on top for a cheesy crust.

Use vegan ricotta or cashew cheese for a dairy-free version.

Add extra greens like kale or arugula to the pesto for depth.

Boost protein with chicken, chickpeas, or tofu.

Mix in lemon zest or toasted nuts for added flavor and texture.