Pasta with walnut-ricotta pesto

Name: Pasta with walnut-ricotta pesto
Prep time: 25 min
Total time: 25 min
Yield: 2
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 35 ratings

In app

Carla Matthäus

Contributor

"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 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

pasta

75 g

walnuts

150 g

ricotta cheese

25 g

basil

1 clove

garlic

15 g

tomato paste

salt

pepper

ground nutmeg

Utensils

food processor, pot, colander, rubber spatula

Nutrition per serving

Cal523

Fat34 g

Protein20 g

Carb34 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!
Enjoy your meal!