White Pesto Pasta
Creamy white pesto has toasted walnuts, ricotta and parmesan cheeses, lemon zest, garlic, olive oil and oregano that's ready in just minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 cup walnuts
- 2 tsp fresh oregano (finely chopped )
- 1 clove garlic (finely chopped or grated)
- 1 lemon (zest)
- 1 cup fresh ricotta
- 2 oz finely grated Parmesan (about 1 1/2 cups)
- 1/8 tsp kosher salt
- 1/8 tsp red pepper flakes (optional)
- 1/2 cup extra-virgin olive oil
- 1 lb . rigatoni (bucatini or spaghetti)
Instructions
- 1
In a small skillet over medium heat toast the walnuts for several minutes. They should give off an aroma and get lightly brown. Let cool. This step is optional, but it adds a robust walnut flavor.
- 2
Bring a large pot of heavily salted water to the boil.
- 3
Finely chop walnuts and oregano leaves. Mince or grate the garlic and zest the entire lemon. Add all these to a large bowl with the ricotta, Parmesan cheese and season with kosher salt and red pepper flakes.
- 4
Slowly add the olive oil a tablespoon at a time and vigorously stir to incorporate.
- 5
Cook the pasta for 10 minutes. Turn off heat. Scoop out 1 cup of the pasta water. Add the reserved pasta water to the white pesto and stir to emulsify. This will be loose, but keep stirring for a minute.
- 6
Drain the pasta and add pasta to the white pesto in bowl and toss to coat. Continue tossing until pesto thickens enough and clings to the pasta, about 2 minutes. Serve with more Parmesan cheese sprinkled on top.
- 7
If there are any leftover, add a small amount of hot water or milk to loosen and and get saucy again as pasta will absorb white pesto sauce.