Ricotta Pesto with Roasted Garlic

Maybe I have mentioned this before...I love pesto. It's one of my favorite pasta sauces and flavors of all time. Of course traditional pesto is incredibly high in fat...but it's also very easy to lighten up.
I have adapted a recipe from Cook's Illustrated Best Light Recipe for my own version of this classic pasta dish. I served it tonight with some grilled chicken. The other bonus about pesto? I can pair it with spinach linguine (if I have some around) and call it Green Noodles--my boys will clean their plates every time!
This is another recipe-that's-not-a-recipe. Everything is estimated and open to personal preference.

Ricotta Pesto with Roasted Garlic Pasta
(c) copyright 2008 earthwatersunwind@yahoo.com

3/4 cup fresh basil leaves
1/4 cup fresh spinach leaves
1/4 -1/3 cup cup low-fat ricotta cheese
1/4 cup grated parmesan cheese
juice of one-half lemon, about 2 tbsp
4 - 5 cloves roasted garlic, or 1-2 fresh if you like a sharper flavor
salt and pepper, to taste
2tbsp-1/4 cup olive oil
1/2 pound whole wheat, multi-grain, or spinach pasta, any shape
1/4 cup toasted pine nuts, whole or chopped coarse

1. Bring water to boil.
Combine all ingredients but pasta and oil in food processor. Slowly drizzle in oil with motor running until creamy consistency is reached. Check for seasoning.
Cook pasta until al dente, reserving 1/2 cup cooking liquid. Drain well and place into large serving bowl. Mix pesto with a few tablespoons of pasta water, and toss pasta to coat. Sprinkle with reserved pine nuts, extra cheese and fresh basil. Sigh with happiness.