Pasta with walnut-ricotta pesto

Name: Pasta with walnut-ricotta pesto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2 Servings
Cuisine: italian
Ingredients: 7 oz pasta; 2.66 oz walnuts; 5.33 oz ricotta cheese; 0.75 oz basil; 1 clove garlic; 0.5 oz tomato paste; salt; pepper; ground nutmeg

Based on 10 ratings

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 👌

min.

Preparation

min.

Baking

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

How-To Videos

Utensils

food processor
pot
colander
rubber spatula

Nutrition per serving

Cal
523

Protein
20 g

Fat
34 g

Carb
34 g

Step 1/2
- 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
- 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!