Lemon Ricotta Pasta With Walnuts And Peas

Name: Fussili with Ricotta, Walnut and Lemon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup walnuts (toasted and divided); 1 16-ounce container whole milk ricotta; 1/4 cup olive oil; 1 teaspoon kosher salt; 1 pound pasta, such as gluten-free ziti rigate; 1 cup freshly grated Parmigiano Reggiano; 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

20 MINPrep Time

15 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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

Fussili with Ricotta, Walnut and Lemon

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Image of Fussili with Ricotta, Walnut and Lemon

Ingredients

1 cup walnuts (toasted and divided)
1 16-ounce container whole milk ricotta
1/4 cup olive oil

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1 teaspoon kosher salt
1 pound pasta, such as gluten-free ziti rigate

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1 cup freshly grated Parmigiano Reggiano

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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.