Name: Mixed Greens Pesto Pasta
Yield: Serves 4
Ingredients: 1/2 red onion, quartered through root end; 8 cups (lightly packed) torn mixed greens and tender herbs; Kosher salt; 1/4 cup toasted sesame seeds, plus more for serving; 1/2 cup grated ricotta salata (salted dry ricotta), divided; 3 tablespoons plus 1/4 cup olive oil; plus more for drizzling; 8 garlic cloves, smashed; 12 ounces tripoline or mafaldine (wavy-edged ribbon pasta) or fusilli (spiral-shaped pasta); 2 tablespoons unsalted butter

Image may contain Plant Food Dish Meal Produce Vegetable Cutlery and Fork

Photo by Michael Graydon & Nikole Herriott

This pesto pasta recipe is the solution for any leftover hardy green, lettuce, or herb you don’t know what to do with. Cleaning out your fridge has never been so rewarding!

Recipe notes

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