Creamy Ricotta Pesto Pasta

Ingredients

• 1 slice Day-old bread (Torn into pieces for the bread-crumb infusion)
• 0.5 cup Walnuts (Divided if desired; some may be blended into the pesto and some reserved for garnish)
• 1 cup Ricotta cheese (Preferably whole-milk ricotta)
• 2 cups Fresh basil leaves (Plus additional basil for finishing)
• 0.5 cup Parmigiano-Reggiano (Finely grated)
• 1 clove Garlic (Peeled)
• Ground nutmeg (A pinch, to taste)
• 0.25 cup Extra-virgin olive oil (Plus more for the bread-crumb infusion if needed)
• 1 lb Dried pasta (Any shape that holds a creamy sauce)
• 1 cup Reserved pasta water (Use as needed to loosen the sauce; the cooking water should be salted)
• Kosher salt (For the pasta water and seasoning, to taste)

Steps

1. 1

   Tear the day-old bread into small pieces. Toast it in a dry skillet over medium heat until lightly golden and crisp, then let it cool briefly.

2. 2

   Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

3. 3

   While the pasta cooks, make the bread-crumb infusion: combine the toasted bread with the extra-virgin olive oil and walnuts, and blend or process until the mixture is finely crumbly and fragrant.

4. 4

   Add the ricotta, basil leaves, grated Parmigiano-Reggiano, garlic, and a pinch of nutmeg to the blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.

5. 5

   Taste the ricotta pesto and season with salt. If it is too thick to coat the pasta, blend in a small splash of the reserved pasta water.

6. 6

   Return the drained pasta to the warm pot. Add the creamy ricotta pesto and toss thoroughly so every strand or piece is coated.

7. 7

   Add the reserved pasta water a little at a time, tossing between additions, until the sauce is glossy, loose, and creamy rather than stiff.

8. 8

   Serve immediately with extra grated Parmigiano-Reggiano, fresh basil, walnuts, and a drizzle of extra-virgin olive oil if desired.

Notes

The transcript provides the ingredient concept but no measurements or complete method; quantities and several technique details are estimated. Add pasta water gradually so the ricotta sauce stays creamy and does not become watery.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• quick
• creamy
• no-meat
• weeknight