White Pesto Pasta

by Giadzy

Prep Time

10 minutes

Cook Time

15 minutes

Serves

6

Photo Credit: Elizabeth Newman

White Pesto Pasta

Name: White Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 cup walnuts; 1 cup whole-milk ricotta; 1 cup grated Parmesan cheese; ½ cup olive oil; 2 garlic cloves; 2 teaspoons grated lemon zest (from 1 lemon); 1 teaspoon kosher salt; 1 pound Manfredi Lunghi pasta or spaghetti; ½ cup fresh basil, torn

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Although the verdant green Pesto Alla Genovese is what likely first comes to mind when one thinks of pesto, Italy is host to tons of pesto varieties. Pesto translates to “to crush” or “to pound,” so the only technical requirement for a pesto to be a pesto is for the ingredients to be crushed. Traditionally, this was done in Italy with a mortar and pestle – but we turn to the trusty food processor for our pestos.

This creamy and flavorful spin on pesto has a base of toasted walnuts, ricotta and Parmesan. Use your favorite olive oil for this, as the flavor will stand out! Garlic and lemon give it a boost of bright flavor, and the result is about as decadent as a no-cook alfredo sauce.

This is delicious tossed with pasta as we have written in the recipe, but this sauce would be excellent on crostini, pizza, or used as a bed of sauce underneath roasted or grilled veggies.

White Pesto

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Author:

Giadzy

Ingredients

1 cup walnuts
1 cup whole-milk ricotta
1 cup grated Parmesan cheese
½ cup olive oil

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2 garlic cloves
2 teaspoons grated lemon zest (from 1 lemon)
1 teaspoon kosher salt
1 pound Manfredi Lunghi pasta or spaghetti
½ cup fresh basil, torn

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
Regular Price

Unit Price: per

(17 oz)

Instructions

Preheat the oven to 350°F.
Place the walnuts on a small baking sheet and toast until fragrant, about 12 minutes.
Transfer the walnuts to a food processor and pulse until the nuts are finely chopped. Add the ricotta, Parmesan, olive oil, garlic, lemon zest, and salt and process until well combined. Transfer to a large bowl.
Cook the pasta to al dente according to package instructions. Drain, reserving 1 cup of the pasta water. Add the pasta and pasta water to the bowl and toss to coat the pasta and loosen the sauce. Top with fresh basil and serve.

vegetarian

2 reviews & comments

The Giadzy Kitchen - Aug 18

@summer sunflower seeds or pepitas would work too!
Summer Cobarrubias - Aug 18

I am allergic to walnuts – can you recommend an alternative?