Creamy Ricotta and Walnut Pasta: A Quick and Unforgettable First Course
When the craving for a good, comforting dish that doesn’t require hours in the kitchen hits, the answer is almost always one: pasta!
But not just any pasta. Today I bring you into my world of “dinner rescue” recipes with a classic that you might have already tasted but, I assure you, with this version, it will become your secret weapon.
I’m talking about creamy ricotta and walnut pasta. It’s the dish I make when I’m short on time but don’t want to miss out on a burst of flavor and comfort.
The secret? Its simplicity!
Few quality ingredients, a nearly trivial procedure, and in fifteen minutes, you’ll have a dish in front of you that has all the right cards to impress.
The creaminess of the ricotta perfectly blends with the crunchiness of the toasted walnuts, while the lemon zest adds an unexpected touch of freshness that makes everything incredibly balanced.
You don’t need to be a starred chef to prepare it, just the desire to get into the kitchen and treat yourself to a real indulgence.
Whether you’re a student with a half-empty fridge, a busy parent, or simply someone who loves to eat well without stress, this recipe is designed just for you.
And now, let’s not waste any time and discover together how to make it!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Energy 377.35 (Kcal)
- Carbohydrates 31.47 (g) of which sugars 1.38 (g)
- Proteins 14.39 (g)
- Fat 21.24 (g) of which saturated 4.63 (g)of which unsaturated 2.47 (g)
- Fibers 2.41 (g)
- Sodium 363.86 (mg)
Indicative values for a portion of 100 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 for PASTA WITH RICOTTA AND WALNUTS
- 12.7 oz pasta
- 1 cup ricotta
- 3/4 cup walnuts
- 1/2 lemon zest
- 2 tablespoons extra virgin olive oil
- 1 pinch black pepper
- to taste fine salt
Tools
- Kitchen scale
- Pasta pot
- Cutting board
- Knife
- Pan
PASTA WITH RICOTTA AND WALNUTS PROCEDURE
Start by heating a non-stick pan over medium heat. Toast the walnuts for a couple of minutes, stirring often to prevent burning. As soon as you smell a strong aroma, turn off the heat. Chop them coarsely on a cutting board: I like them chunky so they can be felt while eating, so don’t make them too fine! Set aside.
Bring a large pot of water to a boil and salt it as soon as it reaches a boil. Meanwhile, in a bowl, combine the ricotta, half of the chopped walnuts, the grated zest of half a lemon, the olive oil, and a generous grind of pepper. Mix well. If the mixture is too thick, add a couple of tablespoons of pasta cooking water, which will make the cream even smoother and more velvety. Taste and, if necessary, adjust the salt.
Drain the pasta al dente, reserving a ladle of cooking water. Transfer the pasta to the pan where you toasted the walnuts (or another hot pan) and add the ricotta cream. Stir over low heat for a minute, adding some cooking water if necessary, until the sauce perfectly coats every single fusillo. Serve the pasta immediately, topping each plate with the remaining chopped walnuts, an extra sprinkle of black pepper, and a drizzle of raw olive oil.
Notes on ingredients and substitution suggestions
Ricotta: You can use cow, sheep, or even a mix of ricotta. For a lighter version, you can replace it with whole Greek yogurt, which will give a slightly more acidic but equally creamy flavor.
Walnuts: If you don’t have walnuts, you can replace them with almonds or cashews. The flavor will change slightly, but the crunchiness will be guaranteed. For a “poorer” but delicious note, you can also use Brazil nuts or pine nuts.
Lemon: The grated zest is essential to add freshness. Make sure the lemon is untreated. Alternatively, you can use a pinch of nutmeg for a warmer, more enveloping flavor.
Storage
The ricotta and walnut pasta is best consumed immediately, freshly made. If you have leftovers, you can store them in an airtight container in the fridge for up to 1 day. To reheat, add a couple of tablespoons of water and heat on low, stirring gently.
Alternatives and variations for all tastes
Vegan version: Use almond ricotta or a cashew cream for a completely vegan dish.
Add vegetables: Add sautéed zucchini, spinach, or kale for a touch of color and an even more nutritious dish. If using spinach, just add them to the ricotta cream and blend everything together.
With a hint of herbs: Add fresh mint or basil leaves at the last minute for an even more surprising aroma.
Gourmet: For a more intense flavor, add 20g of pecans and a tablespoon of sweet gorgonzola to the ricotta cream.
Usage and pairings
The ricotta and walnut pasta is a complete and delicious first course to enjoy on its own. It pairs perfectly with a glass of dry, light white wine, such as a Vermentino or Sauvignon Blanc. If you want to serve a complete meal, you can accompany it with a fresh seasonal salad simply dressed with oil and lemon.
Origins and history of the recipe
This dish doesn’t have a specific geographical origin, but it fits perfectly into the Italian culinary tradition based on simplicity and the enhancement of local ingredients. Walnuts and ricotta are ingredients found throughout Italy, from the northern regions with walnuts from Piedmont and Trentino, to the southern regions where ricotta is a staple of gastronomy. This recipe is the perfect example of how to combine two humble ingredients to create a taste-rich dish that has captured the tables of entire generations.
Why is pasta with ricotta and walnuts so special?
Its strength lies in the contrast: the velvety creaminess of the ricotta, the irresistible crunchiness of the walnuts, and the delicate acidity of the lemon. It’s a harmony of flavors that satisfies the palate without being heavy. Additionally, it is prepared in record time, making it the perfect choice for anyone who wants to eat well even when time is tight. It’s not just a recipe, it’s a real treat, a warm hug enjoyed with every forkful.
FAQ (Frequently Asked Questions)
1. Can I use light ricotta?
Yes, you can use light ricotta, but keep in mind that the result will be less creamy. In this case, I recommend adding a few extra tablespoons of cooking water to make the mixture more velvety.
2. Can I prepare the cream in advance?
Certainly! You can prepare the ricotta cream in advance and store it in the fridge for 1-2 days. I recommend heating it slightly before adding it to the pasta and, if necessary, thinning it with some cooking water.
3. What is the best pasta shape?
For this creamy sauce, short and ridged shapes like fusilli, penne, or rigatoni are ideal. The grooves perfectly capture the ricotta cream and chopped walnuts, ensuring a full taste experience with every bite.
