The combination of pasta and nuts sounds simply excellent, and nuts are one of the main ingredients of white pesto, which goes perfectly with any form of pasta.
The result: a delicious, soft and aromatic dish, where the nuts provide crunch and the ricotta and parmesan bring extraordinary creaminess.
Ingredients:
- pesto
- 75 g walnuts
- 1 pinch of salt
- 120 g ricotta
- lemon (only grated peel)
- 1 clove of garlic
- 2 teaspoons chopped oregano
- 60 g grated parmesan
- 60 ml extra virgin olive oil
- pepper to taste
Extras
- 450 g pasta of your choice
- parmesan for sprinkling
- sprinkle nuts
Preparation
1. Place the walnuts on a baking sheet and bake in a preheated oven at 180°C for about 6–8 minutes. Let cool and then coarsely chop.
2. In a bowl, combine the walnuts, ricotta, grated lemon zest, garlic, oregano, and grated Parmesan. Add the olive oil and mix until smooth and creamy. Finally, season to taste with salt and pepper.
3. Boil the pasta. Save a cup of the cooking water, as you will need it to thicken the pesto.
4. Add the cooked pasta to the pesto bowl and stir for about 2 minutes, adding the pasta water a little at a time, until it becomes creamy and well-coated with the sauce.
Serve immediately, sprinkled with a little fresh parmesan and walnut pieces.
Good luck, - broadcasts Telegraph.
