White Pesto Pasta
A creamy and nutty twist on traditional pesto pasta made with walnuts, ricotta, and Parmesan cheese. This delicious pasta dish features a rich sauce that perfectly coats tube or rod-shaped pasta for a satisfying meal.
Ingredients
- •½ cup walnuts
- •1 to taste Kosher salt
- •½ cup fresh ricotta
- •1 whole lemon zest
- •1 clove garlic
- •2 tsp oregano
- •2 oz Parmesan
- •¼ cup extra-virgin olive oil
- •1 to taste black pepper
- •1 lb pasta
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.
8 min
- 2.
Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
5 min
- 3.
Cook pasta in pot of boiling water, stirring occasionally, until al dente. Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it's okay if some of the pesto is still in small clumps). Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
12 min
- 4.
Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.
2 min
