Categories: Main Dish, Pasta, Side Dish

Ingredients

• 3/4 cup walnuts
• 3 garlic cloves, threaded on a skewer
• 2 tablespoons extra virgin olive oil
• salt
• 1 cup ricotta cheese
• 1/4 cup finely grated parmesan cheese
• 1 lb fusilli

Directions

1. Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.

2. Meanwhile, bring 4 quarts water to a boil in a big pot.

3. Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.

4. Place nuts, garlic, oil, and ½ teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.

5. Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.

6. Add 1 tablespoon salt and the pasta to the boiling water.

7. Cook until al dente; reserve ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.

8. Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.

9. Divide among 4 warmed pasta bowls and serve immediately.

Email to a friend | Print this recipe | Back