Pasta 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:
- 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.
- 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.
- Stir in ricotta, kosher salt and pepper.
- 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.
- 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.
