Walnut Ricotta Pesto Pasta Recipe – Italian Special
Walnut Ricotta Pesto Pasta brings together the richness of ricotta cheese and the bold nutty crunch of walnuts in a vibrant basil pesto sauce. Combined with your favorite pasta—spaghetti, fettuccine or whole grain—and brightened with cherry tomatoes and fresh basil, this Italian special is both satisfying and elegant. Perfect for busy weeknights yet impressive enough for guests, it delivers creamy texture, herbal freshness, and hearty flavor in every bite.
- Prep Time5 min
- Cook Time15 min
- Total Time20 min
For the Pesto:
- 1 cup fresh basil leaves
- ½ cup walnuts (lightly toasted)
- 1 cup ricotta cheese
- 1 clove garlic
- ½ cup olive oil
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
For the Pasta:
- 12 oz pasta (spaghetti, fettuccine, or your choice)
- Cherry tomatoes, halved (for garnish)
- Extra walnuts, chopped (for garnish)
- Fresh basil leaves (for garnish)
How to make Walnut Ricotta Pesto Pasta :
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Make the Pesto: In a food processor, combine the basil, walnuts, ricotta cheese, garlic, and Parmesan cheese (if using). Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
Combine: In the pot with the drained pasta, add the walnut ricotta pesto. Toss well to coat the pasta, adding reserved pasta water as needed to achieve the desired consistency.
Serve: Plate the pasta and garnish with halved cherry tomatoes, extra walnuts, and fresh basil leaves. Enjoy!
Recipe Notes:
Nut Alternatives: If you don’t have walnuts or have allergies, swap in pine nuts, almonds, or sunflower seeds—they all bring a different texture and taste.
Cheese Options: Ricotta provides creaminess; to elevate, add more Parmesan or mix in a sprinkle of feta for tang.
Pasta Types: Works well with traditional pasta shapes, whole-grain or gluten-free pasta for dietary needs and added fiber.
Storage Advice: Store leftover pesto in the refrigerator for up to 3 days. Any excess can be frozen for future use.
Add-Ins & Garnishes: Try roasted vegetables, cooked chicken or shrimp for protein; garnish with extra walnuts, fresh basil, and halved cherry tomatoes for color and freshness.
