White Pesto Pasta

White Pesto Pasta
For this White Pesto pasta all you need are 8 ingredients, 15 minutes and the your new favorite, easy to make pasta sauce recipe will be on the table!
Cuisine: European Dishes
Prep time: 
Cook time: 
Total time: 
  • ¾ cup walnuts
  • 2 tsp finely chopped oregano
  • 1 garlic clove, finely chopped or grated
  • 1 lemon, zest
  • 1 cup fresh ricotta
  • 2 oz. finely grated Parmesan (about 1½ cups)
  • ⅛ tsp kosher salt
  • ⅛ tsp red pepper flakes (optional)
  • ½ cup extra-virgin olive oil
  • 1 lb. rigatoni, bucatini or spaghetti
  1. In a small skillet over medium heat toast the walnuts for several minutes. They should give off a n 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.


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