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White Pesto Pasta

White Pesto Pasta

  • Serves: 4-6

  • Prep: 2-5 minutes

  • Cook: 10 minutes

Skinless Raw Walnuts

Skinless Raw Walnuts

$14.99
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Ingredients

  • 1 cup skinless walnuts
  • 1 cup ricotta
  • 1 cup parmesan cheese
  • ½ cup olive oil
  • 2 garlic cloves
  • Zest of 1 lemon
  • ½ teaspoon salt
  • 1 pound of your favorite pasta
  • Basil
  • Freshly ground pepper

Did you know pesto doesn’t have to be green? Pesto means ‘to pound or crush,’ so it can be made with so much more than just basil.

This walnut ricotta pesto has quickly become one of my favorite pasta dishes — it’s creamy, nutty, lemony, and completely comforting.

And here’s the best part: the only thing you cook is the pasta. The sauce comes together entirely in the food processor, so dinner is ready in minutes. This dish is also great cold in case you have leftovers. 

Other white pesto recipes call for toasting the walnuts, but you can skip that step with our walnuts since they are already so flavorful and have no skin.

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  2. Meanwhile, in a food processor, pulse the walnuts until finely ground. Add the ricotta, parmesan, olive oil, garlic, lemon zest, and salt. Blend until smooth and creamy, then scrape the mixture into a large serving bowl.
  3. Once the pasta is ready, reserve about 1 cup of the cooking water before draining.
  4. Add the hot pasta and water straight into the walnut-ricotta sauce and mix until the pasta is well coated. Add more salt to taste if needed.
  5. Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper before serving.
White Pesto Pasta

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