Once the pasta has been cooked with the corn and haricot verts, you mix in the pesto and some ricotta cheese with salt and pepper. For a bit of bite and acidity, the pasta is topped off with a mixture of diced tomatoes, olive oil, and white wine vinegar. The end result is a flavorful, summery pasta that is ideal for serving guests since much of the prep work can be done ahead of time.
Here’s a copy of the recipe:
Spinach Pesto Pappardelle