Arugula Pesto Pasta with Roasted Fennel and Ricotta Salata

1. Preheat the oven to 425 F.
2. On a parchment lined baking sheet, toss the fennel with 1 tablespoon olive oil and 1/4 teaspoon salt.
3. Arrange fennel in an even layer. Roast in the middle of the oven until golden brown and caramelized, about 40 minutes, flipping them halfway through. Remove from oven and set aside.
4. Meanwhile, combine the pepitas, garlic, arugula, lemon juice, 1/3 cup olive oil, and 1/4 teaspoon salt in a food processor or blender and puree until smooth. Add more oil as necessary. Taste for seasoning.
5. Transfer to a large mixing bowl.
6. When ready to eat, bring a large pot of salted water to boil. Cook the spaghetti according to package directions. Drain and immediately add it into the bowl with the pesto. Toss until fully coated.
7. Cut ricotta into cubes or shave it using a vegetable peeler.
8. Divide the pasta among 2 bowls and top with the crispy fennel and ricotta salata. Serve warm or at room temperature.