Pasta with Ricotta and Walnut Pesto, a creamy and simple first course to prepare, perfect for a last-minute lunch or dinner with friends and family. A very quick recipe, where the sauce is prepared while the pasta cooks, similar to pasta with arugula pesto, mortadella, and burrata.
To prepare pasta with ricotta and walnuts, you will need, in addition to these ingredients, sun-dried tomatoes in oil, garlic, and nutmeg, which will make this first course even tastier. As an alternative to sun-dried tomatoes, you can use some basil leaves. Curious to find out how to prepare it? Then let’s go to the kitchen because the pasta with ricotta and walnut pesto will be ready in a click!
If you’re interested in other first course recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 413.37 (Kcal)
- Carbohydrates 32.32 (g) of which sugars 1.23 (g)
- Proteins 16.35 (g)
- Fat 24.54 (g) of which saturated 6.63 (g)of which unsaturated 4.38 (g)
- Fibers 2.82 (g)
- Sodium 1,069.26 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.47 oz pasta
- 1 cup ricotta
- 1.59 oz walnuts (plus some for decoration)
- 1.23 oz sun-dried tomatoes in oil (plus some for decoration)
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
Tools
- Tall-sided pot
- Frying pan non-stick
- Blender
- Cutting board
- Knife
Steps
First, cook the pasta al dente in plenty of salted water. While the pasta is cooking, prepare the sauce, specifically the ricotta, walnut, and sun-dried tomato pesto.
Then put the ricotta in the blender cup with the walnuts and sun-dried tomatoes drained from their oil. Also add the peeled garlic clove, with the inner core removed for easier digestion, followed by salt and pepper.
Blend everything until you obtain a smooth and homogeneous cream. Then heat the oil in a non-stick pan and pour in the ricotta, walnut, and sun-dried tomato cream. Stir and add a few tablespoons of pasta cooking water.
Drain the pasta, reserving some cooking water, and transfer it to the pan with the sauce. Add nutmeg, stir, and sauté for a few moments over medium heat, adding a bit more pasta cooking water if necessary.
The pasta with walnuts and ricotta is ready! Roughly chop some walnut pieces and sun-dried tomatoes, distribute them, and serve.
Storage and Tips for Pasta with Ricotta and Walnut Pesto
The pasta with ricotta and walnuts is best enjoyed immediately after cooking to retain its creaminess.
FAQ Questions and Answers for Pasta with Ricotta and Walnut Pesto
What can I use to substitute sun-dried tomatoes?
You can omit them, or alternatively, you can use some basil leaves.
