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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.
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Fussili with Ricotta, Walnut and Lemon

Servings

8

Prep Time

10 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Fussili with Ricotta, Walnut and Lemon

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

  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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