Fettucini with Walnut Ricotta Pesto

Music: The Shepherd’s Dog – Iron and Wine

First things first…yes, we’ve been negligent.  We haven’t posted our new schedule for the spring yet and spring is here. I promise, we’re working on it. And it’ll be totally worth it.

So, my friend Cia made this for me not too long ago and I really wanted to replicate it.  It was so easy and delicious and I love fresh ricotta on my pasta (and nothing else).  This is a Lydia Bastianich recipe from her show Lydia’s Italy.  I didn’t actually see this episode, nor did I have the recipe in front of me…I just sort of mimicked what Cia did (I think, maybe she’ll chime in and tell us otherwise). I always thought Pesto had to be the basil dish we all know and love.  But that’s not true. Pesto is any sauce pounded with a mortar and pestle.  I didn’t do that either so I guess this isn’t technically a pesto.  I guess you can say pesto is a raw sauce.  That’s fair.

What you’ll need:

1 1/2 cups of walnuts
6 cloves of garlic (I know she put in less but she’s not Italian).
1/2 cup of parsley
1/4 cup of grated Romano cheese
salt & pepper
1/4 cup of olive oil (good stuff if you have it – since this isn’t being cooked)
1 container of ricotta (fresh, if you can find it)
about 2 ladle fulls of pasta water
  • Boil your pasta water and pre-heat oven to 350 degrees.
  • Put walnuts on baking sheet with garlic cloves.  When oven is ready, roast for 10 minutes.

  • Chop the parsley and grate the cheese.

  • Salt the water generously once it’s boiled and add pasta.
  • Remove walnuts/garlic from the oven. Let cool and then chop.
  • Mix ricotta, walnuts, garlic, parsley, Romano and olive oil together. Season with salt & pepper.

  • Ladle in pasta water to until you get the consistency you like.  Should not be watery and should still keep a little shape.

  • Drain pasta and then put in bowl. Mix with sauce and serve!



Filed under Cheese, Food Anecdotes, Pasta, Recipes, Sauces

3 responses to “Fettucini with Walnut Ricotta Pesto

  1. cia

    looks great! Better than mine I think, because you’ve got a thinner, more evenly creamy consistency. And I love the addition of roasting the garlic. Very nice!

  2. I watched this on a 2009 rerun tonight. Sounds delicious. I love walnuts and eat them everyday.

  3. Pingback: 2010 in review |

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