Fussili with Ricotta, Walnut and Lemon

The addition of walnuts in my zesty ricotta-parmesan cheese sauce provides much-needed protein to fill you up, and keep you full. Customize it with your choice of greens, or whatever frozen vegetables you have on hand.

Fussili with Ricotta, Walnut and Lemon



Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Fussili with Ricotta, Walnut and Lemon


  • 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


  1. 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.
  2. 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.
  3. 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.
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