Pasta with ricotta and walnuts is a delicious first course, easy and quick to prepare.
Just a few simple ingredients for a tasty first course perfect for any occasion, quick to prepare in the time it takes to cook the pasta, with the creamy and enveloping touch of ricotta and the crunchiness of toasted and crumbled walnuts, perfect to pair with any menu, for a family lunch or dinner with friends.
Read how to make pasta with ricotta and walnuts with the easy and quick recipe you find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.7 oz rigatoni
- 1 cup ricotta
- 2.8 oz walnut kernels
- lemon zest (zest of half a lemon)
- extra virgin olive oil
- salt
- pepper
Preparation of Pasta with Ricotta and Walnuts
Heat a non-stick pan and toast the walnuts over medium heat for a few minutes, stirring often to prevent burning.
Coarsely chop them and set aside.
Place a pot of water on the stove to cook the pasta.In a bowl, mix the well-drained ricotta with two tablespoons of extra virgin olive oil, half of the chopped walnuts, and a bit of pepper.
Add a little pasta cooking water to make the mixture creamier and, in the meantime, cook the pasta following the instructions on the package.
Just before the end of cooking, heat a large pan or wok.Add the drained pasta, add the ricotta cream, and mix over low heat, adding a little more pasta cooking water if it becomes too dry.
Serve your pasta with ricotta and walnuts immediately, completing it as desired with the reserved chopped walnuts, a bit more pepper, and a drizzle of oil.
Notes
Also, check out the collection of recipes 15 Quick First Courses with many ideas for flavorful and easy-to-make first courses: you can find it by clicking HERE.
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