<http://schema.org/recipeInstructions>
" Bring a large pot of salted water to a boil. Cook orecchiette according to package directions. Drain well and transfer to a large bowl; toss with 1 1/2 tablespoons olive oil. Meanwhile, cut zucchini in half lengthwise and then in half again to form spears. Slice crosswise into 1/2-inch pieces. In a large skillet set over medium-high heat, heat remaining olive oil. Add zucchini and cook 4 minutes or until just soft, stirring occasionally. Add tomatoes and cook 2 to 3 minutes more, stirring occasionally. Reduce heat to medium low. Stir in orecchiette, pesto, ricotta, lemon zest, salt, and pepper until combined. Remove from heat and stir in Parmesan; serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a5642/orecchiette-arugula-walnut-pesto/?src=shelter_footer>