Ingredients

The following ingredients have 4 Servings
  • 3/4 cup walnuts
  • 2 tsp finely chopped oregano
  • 1 garlic clove (finely chopped or grated)
  • 1 lemon (zest)
  • 1 cup fresh ricotta
  • 2 oz finely grated Parmesan (about 1 1/2 cups)
  • 1/8 tsp salt
  • 1/8 tsp red pepper flakes (optional)
  • 1/2 cup extra-virgin olive oil
  • 1 lb rigatoni (bucatini or spaghetti)

Instruction

  • In a small skillet over medium heat toast the walnuts for several minutes. They should give off a n aroma and get lightly brown. Let cool. This step is optional, but it adds a robust walnut flavor.
  • Bring a large pot of heavily salted water to the boil.
  • Finely chop walnuts and oregano leaves. Mince or grate the garlic and zest the entire lemon. Add all these to a large bowl with the ricotta, Parmesan cheese and season with kosher salt and red pepper flakes.
  • Slowly add the olive oil a tablespoon at a time and vigorously stir to incorporate.
  • Cook the pasta for 10 minutes. Turn off heat. Scoop out 1 cup of the pasta water. Add the reserved pasta water to the white pesto and stir to emulsify. This will be loose, but keep stirring for a minute.
  • Drain the pasta and add pasta to the white pesto in bowl and toss to coat. Continue tossing until pesto thickens enough and clings to the pasta, about 2 minutes. Serve with more Parmesan cheese sprinkled on top.