Fridge Dive Pesto Pasta

Ingredients

• 1/2 red onion, quartered through root end
• 8 cups (lightly packed) torn mixed greens and tender herbs
• Kosher salt
• 1/4 cup toasted sesame seeds, plus more for serving
• 1/2 cup grated ricotta salata (salted dry ricotta), divided
• 3 tablespoons plus 1/4 cup olive oil; plus more for drizzling
• 8 garlic cloves, smashed
• 12 ounces tripoline or mafaldine (wavy-edged ribbon pasta) or fusilli (spiral-shaped pasta)
• 2 tablespoons unsalted butter

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