Pasta with Ricotta and Walnuts
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Italian Cheese Pasta
A quick, simple, and tasty lunch. Typically Italian. It's always good to have such recipes at hand.
Ingredients
300g short pasta
Ricotta and Walnut Sauce
100g ricotta cheese
50g parmesan (or pecorino)
30g fresh basil
50g walnut kernels (lightly toasted)
1 large garlic clove
3 tablespoons extra virgin olive oil
2 tablespoons walnut oil
salt, pepper
Servings: 3
How to prepare pasta with ricotta and walnuts
- Cook the pasta in plenty of salted water. Cook according to the package instructions.
- While the pasta is cooking, prepare the sauce. In a food processor, blend the basil, garlic, walnuts, salt, and pepper. Add the oil and blend until you get a paste, but not too fine.
- Add the walnut and basil paste over the ricotta and finely grated parmesan and mix well until you get a homogeneous mixture.
- Add 150ml of the pasta cooking water over the sauce and stir to thin it out.
* instead of water, you can use heavy cream to thin the sauce - Drain the pasta and put it back in the hot pot. Add the sauce over it and mix well. Taste for salt.
- Serve immediately with extra grated parmesan and drizzled with a little olive oil.
Ground basil and walnuts
Walnut and ricotta sauce (before thinning with water)
Ricotta and walnut sauce
