Penne with a Walnut Sauce
This white pesto is creamy and cheesy and nutty, and though inexpensive to make, it feels rather luxurious nonetheless. Be careful not to overprocess this; it should have some texture like a traditional pesto. This recipe makes more pesto than you’ll probably use for a box of pasta, but it keeps for up to 2 days, covered, in your refrigerator. And, like the other takes on pesto in this book ( this is delicious on toast, as a dip, or in any number of the dishes in which you’d use a traditional pesto.
Equipment
- Food processor
Ingredients
Serves 6
- About 1¼ cups raw walnuts coarsely chopped
- 1 clove garlic crushed
- 2 tablespoons dried bread crumbs
- 5 ounces about ¾ cup whole milk ricotta
- 5 tablespoons whole milk
- Dried marjoram optional
- 5 tablespoons extra-virgin olive oil
- ¼ cup finely grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
- 1 pound penne
- Fresh or lightly fried marjoram leaves for garnish optional
Instructions
- In a food processor or blender, pulse together the walnuts, garlic, bread crumbs, ricotta, milk, and a pinch of marjoram.
- On low speed, slowly drizzle in the olive oil, 1 tablespoon at a time, until incorporated.
- Gently pulse in the Parmigiano-Reggiano and season with salt and pepper to taste.
- Bring a large pot of water to a boil.
- Once boiling, add salt to taste.
- Add the penne and cook according to the package instructions until al dente.
- Set aside 1 cup of the pasta water.
- Drain the penne and transfer it to a large bowl.
- Slowly add the pesto and stir until the pasta is well coated, using pasta water to thin out the sauce as necessary.
- You likely won’t use all of the pesto: a small amount goes a long way.
- Divide among six bowls or plates, top with the marjoram leaves, and serve.