Pasta with walnut-ricotta pesto

Based on 10 ratings
Carla

Carla

“With this recipe, you can celebrate the tasty transition from winter to spring. The bitter taste of walnuts is a perfect match to ricotta, while the whole flavor is softened by basil and tomato paste. Depending on the meal, you might want to enjoy it with a glass of red wine. However, the best part is to wipe the rest of pesto with a slice of ciabatta bread. Just can’t get enough!”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g pasta
75 g walnuts
150 g ricotta cheese
25 g basil
1 clove garlic
15 g tomato paste
salt
pepper
ground nutmeg
Metric
Imperial

Utensils

  • food processor
  • pot
  • colander
  • rubber spatula

Nutrition per serving

Cal
523
Protein
20 g
Fat
34 g
Carb
34 g
  • Step 1/2

    Add walnuts, ricotta cheese, garlic, basil, and tomato paste to a food processor. Season with salt, pepper, and nutmeg. Blend until smooth.
    • 75 g walnuts
    • 150 g ricotta cheese
    • 25 g basil
    • 1 clove garlic
    • 15 g tomato paste
    • salt
    • pepper
    • ground nutmeg
    • food processor

    Add walnuts, ricotta cheese, garlic, basil, and tomato paste to a food processor. Season with salt, pepper, and nutmeg. Blend until smooth.

  • Step 2/2

    Fill a pot with water and bring to boil. Cook the pasta al dente according to the package instructions. Drain and put the pasta back into the pot. Mix well with the walnut-ricotta pesto. Enjoy!
    • 200 g pasta
    • pot
    • colander
    • rubber spatula

    Fill a pot with water and bring to boil. Cook the pasta al dente according to the package instructions. Drain and put the pasta back into the pot. Mix well with the walnut-ricotta pesto. Enjoy!