Pasta with Ricotta Pesto
A 21st Century mac 'n cheese, with nuts and a ricotta pesto infused with plenty of parmesan, garlic and oregano, according to your taste. Mix in some pasta water to make it smooth and creamy. Sizzle mushrooms on a griddle and add them in, for a comforting, delicious supper. The original idea for this came from Epicurious, but ramped up with even more seasonings.
4 servings
Ingredients
1/2- 1 cup hazelnuts, walnuts, almonds or nuts of your choice
Kosher salt
3/4 - 1 cup fresh ricotta
1 garlic clove, finely grated or chopped
2 teaspoons or more finely chopped oregano
2 oz. or more Parmesan, finely grated, plus more for serving
1/4 cup extra-virgin olive oil and more, as needed for frying and the pesto
Freshly ground black pepper
1 lb. pasta shapes, such as penne or bow ties
Method
Chop the nuts into small pieces.
Heat an ungreased saute pan on a stove top to medium-hot. Toast the chopped nuts on the pan, stirring constantly, until golden brown, 6–8 minutes. Remove from the heat quickly and pour into a bowl to avoid burning .
Bring a large pot of generously salted water to a boil.
Saute the sliced mushrooms in olive oil on a medium hot frying pan, until browned on the edges. Set aside.
Mix the toasted nuts, ricotta, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined.
Add olive oil, 1 tablespoon or so at a time, stirring well after each addition, until all the oil is incorporated into the mixture. Season the pesto with salt and pepper.
Cook the pasta in 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.
Stir in the mushrooms. Combine well.
Divide the pasta among bowls and serve with more Parmesan alongside for sprinkling.
A 21st Century mac 'n cheese, with nuts and a ricotta pesto infused with plenty of parmesan, garlic and oregano, according to your taste. Mix in some pasta water to make it smooth and creamy. Sizzle mushrooms on a griddle and add them in, for a comforting, delicious supper. The original idea for this came from Epicurious, but ramped up with even more seasonings.
4 servings
Ingredients
1/2- 1 cup hazelnuts, walnuts, almonds or nuts of your choice
Kosher salt
3/4 - 1 cup fresh ricotta
1 garlic clove, finely grated or chopped
2 teaspoons or more finely chopped oregano
2 oz. or more Parmesan, finely grated, plus more for serving
1/4 cup extra-virgin olive oil and more, as needed for frying and the pesto
Freshly ground black pepper
1 lb. pasta shapes, such as penne or bow ties
Method
Chop the nuts into small pieces.
Heat an ungreased saute pan on a stove top to medium-hot. Toast the chopped nuts on the pan, stirring constantly, until golden brown, 6–8 minutes. Remove from the heat quickly and pour into a bowl to avoid burning .
Bring a large pot of generously salted water to a boil.
Saute the sliced mushrooms in olive oil on a medium hot frying pan, until browned on the edges. Set aside.
Mix the toasted nuts, ricotta, garlic, oregano, and 2 oz. Parmesan in a large bowl until well combined.
Add olive oil, 1 tablespoon or so at a time, stirring well after each addition, until all the oil is incorporated into the mixture. Season the pesto with salt and pepper.
Cook the pasta in 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.
Stir in the mushrooms. Combine well.
Divide the pasta among bowls and serve with more Parmesan alongside for sprinkling.