https://www.copymethat.com/r/xxnbjz63pa/white-pesto-pasta/
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xxnbjz63pa
2024-09-20 01:21:28
White Pesto Pasta
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Time: 35-45 min
Servings: 4
Servings: 4
Ingredients
- ½ cup walnuts
- Kosher salt
- 4 oz. fresh ricotta
- Zest of 1 lemon
- 1 garlic clove, finely grated
- 2 tsp. finely chopped oregano
- 2 oz. finely grated Parmesan (about 1½ cups), plus more for serving
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper
- 1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)
Steps
- Preheat oven to 350°.
- Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6 to 8 minutes. Let cool, then finely chop.
- Bring a large pot of generously salted water to a boil.
- Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined.
- Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper.
- Cook pasta in pot of boiling water, stirring occasionally, until al dente.
- Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it’s okay if some of the pesto is still in small clumps).
- Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto. Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
- Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.
Notes
- From: Mama Kinlock