Categories: Main Dish, Pasta, Side Dish
Ingredients
- 3/4 cup walnuts
- 3 garlic cloves, threaded on a skewer
- 2 tablespoons extra virgin olive oil
- salt
- 1 cup ricotta cheese
- 1/4 cup finely grated parmesan cheese
- 1 lb fusilli
Directions
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Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
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Meanwhile, bring 4 quarts water to a boil in a big pot.
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Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.
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Place nuts, garlic, oil, and ½ teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
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Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.
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Add 1 tablespoon salt and the pasta to the boiling water.
- Cook until al dente; reserve ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
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Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.
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Divide among 4 warmed pasta bowls and serve immediately.