Microgreens and fresh cracked black pepper for garnish
Prepare Cashew Ricotta: In large bowl, cover cashews with cold water; let stand at room temperature overnight. Drain cashews; in food processor, purée cashews and remaining ingredients until smooth. Makes about 2-1/2 cups.
Prepare Spinach-Stuffed Shells: Prepare shells as label directs, cooking 2 minutes less than specified; drain, cool and drizzle with 1 tablespoon oil. In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 5 minutes or until tender. Stir in garlic and salt; cook 1 minute. Stir in spinach and reduce heat to medium-low; cook tossing with tongs until spinach is wilted. Remove from heat and cool slightly; stir in Cashew Ricotta.
Preheat oven to 350°. Spoon 1/2 cup arrabbiata sauce on bottom of 13 x 9-inch baking dish. Fill shells with spinach-ricotta filling; place in prepared dish. Spoon remaining arrabbiata sauce over shells; cover with aluminum foil. Bake shells 10 minutes or until heated through.
Prepare Lemon-Pine Nut Crumbs: In large skillet, toast pine nuts over medium heat 5 minutes or until fragrant and lightly browned, stirring occasionally. In food processor, pulse lemon zest, salt and pine nuts until ground but still dry. Makes about 1/2 cup.
Serve shells garnished with Lemon-Pine Nut crumbs, microgreens and cracked black pepper.