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Fussili with Ricotta, Walnut and Lemon
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 1 cup walnuts (toasted and divided)
- 1 cup whole milk ricotta cheese
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 pound fussili pasta
- 1 cup freshly grated parmesan cheese
- 1 tablespoon lemon zest (from 2 lemons)
- 2 tablespoons lemon juice (from 1 lemon)
- 1 1/2 cups frozen peas or 2 cups roughly chopped arugula
Instructions
- Place 1/2 cup of the toasted walnuts in a food processor. Puree until finely chopped. Add the ricotta and pulse until smooth. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta 1 minutes less than package instructions or until not quiet al dente, about 9 minutes. Drain, reserving 1 1/2 cups of pasta water.
- In a large skillet combine the olive oil with the ricotta walnut mix, salt, and 1 cup of pasta water. Place over medium heat and bring to a simmer. Add the cooked pasta, and dust with the parmesan, and lemon zest. Toss well to coat. Add the lemon juice and peas and simmer for another 2 minutes or until the pasta is al dente and the sauce is coating the pasta. Add more pasta water as needed along the way to maintain a sauce consistency. Roughly chop the remaining walnuts and sprinkle over the top before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 10 grams
- Protein
- 18 grams
- Fat
- 21 grams
- Saturated Fat
- 7 grams
- Cholestrol
- 118 milligrams
- Sodium
- 494 milligrams
- Fiber
- 1 grams
- Sugar
- 3 grams
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