White Pesto Pasta

White Pesto Pasta

Prep Time 25 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 752 kcal


  • ½ Cup Walnuts
  • Kosher salt
  • 4 oz Fresh Ricotta
  • 1 lemon zested
  • 1 Garlic Clove finely grated
  • 2 tsp Oregano finely chopped
  • 2 oz. Parmesan finely grated, about 1½ cups, plus more for serving
  • ¼ cup Extra-Virgin Olive Oil
  • black pepper Freshly ground
  • 1 lb. Tube- or Rod-shaped Pasta such as rigatoni or spaghetti


  • Preheat oven to 350°.
  • Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes.
  • Let cool, then finely chop.
  • Bring a large pot of generously salted water to a boil.
  • Vigorously mix walnuts, ricotta, lemon zest, garlic, oregano, and parmesan in a large bowl until well combined.
  • Add olive oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated.
  • Season pesto with salt and pepper.
  • Cook pasta in a pot of boiling water, stirring occasionally, until al dente.
  • Scoop 1 cup pasta cooking liquid into bowl with pesto and stir gently to combine (it’s okay if some of the pesto is still in small clumps).
  • Using a spider, tongs, or slotted spoon, transfer pasta directly to bowl with pesto.
  • Mix energetically until pesto thickens enough to lightly coat pasta, about 2 minutes; the pasta should have sauce clinging to it but there should also be some extra sauce that collects in bottom of bowl.
  • Divide pasta among bowls and serve with more Parmesan alongside for sprinkling over.


From Bon Appetit https://www.bonappetit.com/recipe/white-pesto-pasta


Calories: 752kcalCarbohydrates: 91gProtein: 26gFat: 32gSaturated Fat: 8gCholesterol: 24mgSodium: 259mgPotassium: 410mgFiber: 6gSugar: 4gVitamin A: 254IUVitamin C: 15mgCalcium: 288mgIron: 3mg
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