Pasta

White Pesto Pasta

INGREDIENTS:

  • ½ cup walnuts
  • Kosher salt
  • ½ cup fresh ricotta
  • Zest of 1 lemon
  • 1 garlic clove, finely grated
  • 2 tsp. finely chopped oregano
  • 2 oz. Parmesan, finely grated, 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)

PREPARATION:

1-Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then finely chop. Bring a large pot of generously salted water to a boil.

2-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.

3-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.

4-Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.

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Image Source:*bonappetit.com

Source:epicurious.com