Ingredients:
½ cup walnuts
Kosher salt
4 oz. fresh ricotta
Zest of 1 lemon
2 tsp. finely chopped oregano
1 ½ cups finely grated Parmesan
¼ cup extra-virgin olive oil
Freshly ground black pepper
Crushed red pepper
1 lb. spaghetti
½ cup walnuts
Kosher salt
4 oz. fresh ricotta
Zest of 1 lemon
2 tsp. finely chopped oregano
1 ½ cups finely grated Parmesan
¼ cup extra-virgin olive oil
Freshly ground black pepper
Crushed red pepper
1 lb. spaghetti
Total cooking time:
45 mins
Recipe:
45 mins
Recipe:
- Preheat oven to 350°F and toast walnuts on a baking sheet, tossing once, until golden brown for 6–8 mins
- Once cool, finely chop
- Bring a large pot of heavily salted water to a boil
- Mix walnuts, ricotta, lemon zest, oregano, and parmesan in a large bowl until well combined
- Add olive oil one tablespoon at at time, stirring well after each addition, until all the oil is incorporated
- Season pesto with salt, black pepper, and crushed red pepper
- Cook pasta in pot of heavily salted boiling water, stirring occasionally, until al dente
- Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine
- Transfer pasta directly to bowl with pesto and mix thoroughly until pesto thickens enough to coat pasta
- Serve with more parmesan alongside for sprinkling over
