Pasta Con Pesto Di Ricotta E Noci

A quick and easy Italian pasta dish featuring a creamy ricotta and walnut pesto. Perfect for a comforting meal that can be prepared in the time it takes to cook the pasta.

By @valentinaprevidi

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 320 g pasta
• 120 g walnuts
• 60 g grated cheese
• 15 ml extra virgin olive oil
• 0.5 tsp black pepper
• 400 g ricotta
• 60 ml pasta cooking water
• 0.25 tsp salt
• 10 g walnuts
• 0.25 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta (320 g) to the boiling water and cook according to package instructions until al dente.
3. While the pasta is cooking, place the walnuts (120 g) in a food processor and pulse until coarsely chopped.
4. Add the grated cheese (60 g), a drizzle of extra virgin olive oil, and a pinch of pepper to the food processor.
5. Process again briefly to combine the ingredients, then add the ricotta (400 g) and blend until smooth, adding pasta cooking water a tablespoon at a time to reach a creamy consistency.
6. Taste the pesto and adjust seasoning with salt and more pepper if necessary.
7. Once the pasta is cooked, reserve some additional pasta water and drain.
8. Transfer the drained pasta to a large bowl, add the pesto, and toss to coat evenly, adding more reserved pasta water as needed to achieve a smooth and creamy sauce.
9. Serve the pasta in bowls and garnish with additional chopped walnuts and a sprinkle of freshly ground black pepper.