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  • 1/2 cup walnuts 
  • 1/2 cup fresh ricotta
  • Zest of 1 lemon
  • 1 garlic clove, finely grated 2 tsp. fresh oregano, finely chopped 
  • 1 1/2 cups Parmesan cheese 
  • 1/4 cup extra virgin olive oil 
  • 1/2 lb. pasta (rigatoni or spaghettini) 
  • 1 cup fresh basil, thinly sliced 

Preheat oven to 350°. Toast walnuts until golden brown. Cool and chop. Bring salted water to a boil. Add pasta. Cook until al dente. Drain pasta and reserve 1 cup liquid.

In a large bowl, mix walnuts, ricotta, lemon zest, garlic, oregano, and 1 cup Parmesan cheese. Add oil 1 tablespoon at a time, stirring well after each addition. Season with salt and pepper.

Scoop 1 cup pasta cooking liquid into bowl with sauce and stir gently to combine. Transfer pasta directly into bowl. Mix until sauce lightly coats pasta. Serve with remaining Parmesan and top with basil. Serves 4