Walnut Ricotta Pesto Pasta Recipe – Italian Special
Ricotta Pesto Pasta is a fresh and creamy dish that brings together the vibrant flavors of basil pesto with the richness of ricotta cheese. This delightful combination creates a smooth, luscious sauce that clings beautifully to your favorite pasta. The bright, herbaceous notes of the pesto are complemented by the mild creaminess of ricotta, making it a perfect choice for a quick weeknight meal or a special dinner. The dish is not only easy to prepare but also versatile—add in seasonal vegetables or protein for a complete meal.
- 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’re allergic to walnuts, feel free to substitute with pine nuts, almonds, or sunflower seeds.
Cheese Options: For a more intense flavor, consider adding more Parmesan or even a sprinkle of feta cheese.
Storage: Leftover pesto can be stored in the fridge for up to 3 days or frozen for later use.
Pasta Variations: This pesto works well with various pasta types, including whole grain or gluten-free options.
Add-ins: Consider adding cooked chicken, shrimp, or roasted vegetables for added protein and flavor.
