Recipes

Linguine with Walnut-Parsley Pesto

Name: Linguine with Walnut-Parsley Pesto
Ingredients: 1 cup flat-leaf parsley leaves; 0.5 cup basil leaves; 2 small garlic cloves (minced); 0.25 cup toasted walnut pieces; 0.25 cup freshly grated Parmesan cheese; 0.25 cup extra-virgin olive oil; 0.5 cup ricotta; Salt and freshly ground pepper; 0.75 pound linguine

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Fast Weekday Pastas

By Joanne Weir

Updated on December 22, 2015

Yield:

4

Ingredients

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

Directions

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.
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.