Pasta with Ricotta, Sage and Walnuts

How to prepare pasta with ricotta, sage and walnuts

1. In a small pan (about 16-18 cm diameter) toast the walnut kernels on medium heat, stirring occasionally, until they are lightly browned all over.
2. Move the kernels to a mortar and crush them well until you have small pieces.
3. In the pan where you toasted the kernels, add the olive oil. It will heat up from the pan. Put the sage in the warmed oil (test with one leaf first to make sure it's not too hot; if it sizzles loudly when you put the leaf in, wait a bit longer). Let the oil infuse until you prepare the rest of the ingredients or if you have time, it can sit even longer.
4. In a pot, bring plenty of salted water to a boil. When boiling, add the pasta and cook according to the time on the package.
5. While the pasta is cooking, blend in a food processor the ricotta, the oil from the sage (press the leaves well to extract as much oil as possible), 15 grinds of black pepper, lemon zest, a little salt. Blend well until you get a smooth cream.
7. Then gradually add 3-4 tablespoons of water, until the cream reaches the consistency of heavy cream. Taste the cream for salt and sage. If the sage flavor is too weak, add a few leaves used for infusing the oil and blend again. You need to taste the sage a bit more intensely than you like, because it will dilute when you add it to the pasta.
8. Drain the pasta and put it back in the pot it cooked in. Pour the ricotta cream over it, along with the grated parmesan. Mix vigorously until the sauce clings to the pasta. Taste for salt.
9. Add almost all the walnuts over the pasta. Portion the pasta into bowls and sprinkle the reserved walnuts on top. Serve immediately.

Print