Weekly Winner: Herby, Nutty, Creamy Comfort. Almost Perfect Pasta

IMG_0533Pasta in any form makes me happy.   I’ll take plain with butter, extravagantly layered lasagnas or a luscious mac-n-cheese.  If it involves pasta, I’m in!

Rigatoni with Ricotta-Sage Pesto and Walnuts, which I found in a recent issue of Milk Street Magazine, has all my favorite things – cheese, nuts, and herbs — if it had bacon in it, it would be the perfect!.  Of course, there’s nothing stopping you (or me next time) from adding some bacon.  Note to self!

Rigatoni with Ricotta-Sage Pesto and Walnuts

Serves 4

Ingredients:

1/2 cup fresh sage, chopped

6 Tbsp olive oil

3 cups packed fresh flat-leaf parsley

1 oz grated Parmesan cheese

2 tsp grated lemon zest

1/2 cup whole-milk ricotta cheese

1 tsp kosher salt

3/4 tsp black pepper

12 oz rigatoni or penne rigate

Chopped toasted walnuts, for garnish

Procedure:

  1. In a small microwave-safe bowl, combine the olive oil and sage.  Microwave on high just until hot and fragrant, about 1 minute but check after 30 seconds; it should not sizzle.  Cool to room temperature.
  2. In food processor, process the sage-oil mixture and parsley until finely chopped, about 15 seconds. Add parmesan and lemon zest and process until well incorporated, about 5 pulses.  Transfer to a large bowl.
  3. Stir in ricotta, kosher salt and pepper.
  4. Bring 4 quarts water to a boil.  Add pasta and 2 tablespoons of salt; cook until the pasta is al dente.  Reserve 1/2 cup of the cooking water, then drain.
  5. Toss the pasta with the ricotta pesto, then stir in the reserved cooking water; the pasta should be creamy.  Serve sprinkled with chopped toasted walnuts and additional parmesan.

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