Linguine with Walnut Pesto
“Glorious” is truly the proper word to describe Domenica Marchetti’s new collection of Italian pasta recipes, The Glorious Pasta of Italy. As Exhibit A, I present to you a fast vegetarian dish with all the luxury you would find in the best restaurant in town. It’s a dish for any time of the year: linguine with a garlicky pesto of walnuts, Parmesan, and ricotta.
Ingredients:
- 1/2 cup (55 grams) walnut pieces
- 1 large or 2 small cloves garlic, coarsely chopped1/2 teaspoon kosher or fine sea salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons walnut oil or extra-virgin olive oil
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1 tablespoon finely chopped fresh flat-leaf parsley
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1/2 cup (55 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
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3/4 cup (170 grams) whole cow's milk ricotta cheese
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Freshly ground black pepper
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1 pound (455 grams) dried linguine
INSTRUCTIONS
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Bring a large pot of water to a rolling boil and salt generously.
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While the water is heating, put the walnuts, garlic, and salt in a mini or regular food processor and process to a coarse paste. With the motor running, dribble in the olive oil and walnut oil and process just until combined. Transfer the puree to a bowl and stir in the parsley, Parmigiano, and ricotta. Add a few grinds of pepper and stir the mixture until it is well combined and creamy.
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Add the pasta to the boiling water, stir to separate the noodles, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup/240 ml of the cooking water. Return the pasta to the pot and spoon in about three-fourths of the pesto (reserve the remainder for another use). Add a little of the cooking water and toss until the pasta is evenly coated with the sauce.
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Transfer the dressed pasta to warmed shallow individual bowls and sprinkle a little Parmigiano and black pepper over each serving. Serve immediately.
RECIPE NOTES
Walnut pesto is common along the Ligurian coast, where basil pesto also originated. I like to vary this sauce. Sometimes I add a scoop of fresh ricotta or mascarpone or a splash of cream. Other times I use only the pasta water to thin the mix of ground nuts, garlic, oil, and grated cheese. Either way, it makes a nice change from the classic green pesto, especially in winter when basil is out of season.