White pesto pasta recipe for a creamy, delicious dish

Ingredients for White pesto pasta

• 60 g walnuts

• salt, to taste

• 120 g fresh ricotta

• zest of 1 lemon

• 1 garlic clove, finely grated

• 10 g finely chopped oregano

• 56 g Parmesan, finely grated, plus more for serving

• 60 ml extra-virgin olive oil

• freshly ground black pepper, to taste

• 450 g tube- or rod-shaped pasta (such as rigatoni or spaghetti)

How to make White pesto pasta

1. Preheat the oven to 180°C (fan) / 190°C (conventional).

2. Toast the walnuts on a rimmed baking tray, tossing once, until golden brown, about 6–8 minutes. Let them cool before finely chopping.

3. Bring a large pot of generously salted water to the boil.

4. In a large bowl, vigorously mix the walnuts, ricotta, lemon zest, garlic, oregano, and 60 g of Parmesan until well combined.

5. Gradually add the oil, about 1 tablespoon at a time, stirring well after each addition until all the oil is incorporated. Season the pesto with salt and pepper to taste.

6. Cook the pasta in the boiling water, stirring occasionally, until al dente.

7. Scoop 240 ml of the pasta cooking liquid into the bowl with the pesto and stir gently to combine (it’s acceptable if some of the pesto remains in small clumps).

8. Using a spider, tongs, or slotted spoon, transfer the pasta directly to the bowl with the pesto. Mix energetically for about 2 minutes until the pesto thickens enough to lightly coat the pasta; there should be sauce clinging to the pasta, with some extra sauce collecting at the bottom of the bowl.

9. Divide the pasta among bowls and serve with additional Parmesan on the side for sprinkling.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.