Recipe: Pesto: 1 cup fresh basil leaves, stems removed 1 garlic clove 1/4 cup toasted pine nuts 1/4 cup olive oil 1 tablespoon lemon juice zest of 1 lemon 1/2 cup parmesan cheese, freshly grated 1/4 teaspoon kosher salt 1 cup full fat ricotta -Toast pine nuts in a small pan on low heat until just about browned and fragrant. Add all ingredients to a food processor and process until smooth. Pasta: 1 pound bow tie pasta olive oil 1 leek, white and light green portions chopped 2 garlic cloves, sliced 1/2 teaspoon red pepper flakes Salt and pepper -Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water, drain pasta, and set aside. -In a medium pot, add olive oil over medium heat. Add leeks, a pinch of salt, garlic, and red pepper flakes. Sauté until fragrant. -Mix in the pesto ricotta mixture. -Add cooked pasta and mix until fully coated. Pour small amounts of pasta water at a time to thin out the sauce unt...