Linguine with Walnut-Parsley Pesto

 Fast Weekday Pastas



  • 1 cup flat-leaf parsley leaves

  • ½ cup basil leaves

  • 2 small garlic cloves (minced)

  • ¼ cup toasted walnut pieces

  • ¼ cup freshly grated Parmesan cheese

  • ¼ cup extra-virgin olive oil

  • ½ cup ricotta

  • Salt and freshly ground pepper

  • ¾ pound linguine


  1. In a mini food processor, pulse the parsley with the basil and garlic until chopped. Add the walnuts, Parmesan cheese and olive oil and process to a paste. Transfer the pesto to a large bowl, stir in the ricotta and season with salt and pepper.

  2. Cook the linguine in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Toss the pasta with the pesto and the reserved cooking water, season with salt and pepper and serve.

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