White Pesto Pasta
White Pesto Pasta
Ingredients
For the White Pesto
- 2 cups day-old bread, cut into 1/2-inch cubes
- 1 cup ricotta cheese, whole milk
- 1 cup fresh basil leaves, plus 4 leaves for garnish
- 1/2 cup Parmesan cheese, cut into 1-inch pieces
- 1/2 cup walnuts, plus 1/4 cup chopped for garnish
- 2 cloves garlic, smashed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup extra virgin olive oil
- 1/2 cup pasta water, or as needed
For the Pasta
- 1 pound fusilli pasta
- 1 tablespoon salt, for pasta water, or as needed
- 1 teaspoon black peppercorns, crushed
- 1 lemon, for zest
Instructions
- 1
Cut the day-old bread into 1/2-inch cubes. Place the bread cubes into a food processor.
⏱️ 3 min
- 2
Add the ricotta cheese and 1 cup of fresh basil leaves to the food processor with the bread. Process until the mixture is combined and crumbly.
⏱️ 2 min - 3
Add the Parmesan cheese pieces, walnuts, and smashed garlic cloves to the food processor. Add a pinch of freshly grated nutmeg.
⏱️ 2 min
- 4
Pour the extra virgin olive oil into the food processor. Blend the mixture again until it starts to form a thick paste.
⏱️ 3 min
- 5
With the food processor running, gradually add 1/2 cup of pasta water (or as needed) to help achieve the desired creamy pesto consistency. Blend until smooth. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 6
Transfer the prepared white pesto into a large, decorative serving bowl.
⏱️ 1 min
- 7
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 212
- 8
Add the fusilli pasta to the boiling water and stir occasionally. Cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 9
While the pasta cooks, crush the black peppercorns using a mortar and pestle.
⏱️ 1 min
- 10
Once the pasta is cooked, use tongs to transfer it directly from the pot into the bowl with the white pesto, allowing some pasta water to cling to the pasta.
⏱️ 1 min
- 11
Using wooden spoons or tongs, mix the pasta with the white pesto thoroughly until the pasta is evenly coated.
⏱️ 2 min
- 12
Garnish the pasta with the 1/4 cup of chopped walnuts. Zest the lemon directly over the dish. Finally, crown the dish with the remaining 4 fresh basil leaves.
⏱️ 2 min
- 13
Serve immediately and enjoy your White Pesto Pasta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
White Pesto Pasta
For the White Pesto
- 2 cups day-old bread, cut into 1/2-inch cubes
- 1 cup ricotta cheese, whole milk
- 1 cup fresh basil leaves, plus 4 leaves for garnish
- 1/2 cup Parmesan cheese, cut into 1-inch pieces
- 1/2 cup walnuts, plus 1/4 cup chopped for garnish
- 2 cloves garlic, smashed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup extra virgin olive oil
- 1/2 cup pasta water, or as needed
For the Pasta
- 1 pound fusilli pasta
- 1 tablespoon salt, for pasta water, or as needed
- 1 teaspoon black peppercorns, crushed
- 1 lemon, for zest
Instructions
- 1
Cut the day-old bread into 1/2-inch cubes. Place the bread cubes into a food processor.
⏱️ 3 min - 2
Add the ricotta cheese and 1 cup of fresh basil leaves to the food processor with the bread. Process until the mixture is combined and crumbly.
⏱️ 2 min - 3
Add the Parmesan cheese pieces, walnuts, and smashed garlic cloves to the food processor. Add a pinch of freshly grated nutmeg.
⏱️ 2 min - 4
Pour the extra virgin olive oil into the food processor. Blend the mixture again until it starts to form a thick paste.
⏱️ 3 min - 5
With the food processor running, gradually add 1/2 cup of pasta water (or as needed) to help achieve the desired creamy pesto consistency. Blend until smooth. Taste and adjust seasoning if necessary.
⏱️ 3 min - 6
Transfer the prepared white pesto into a large, decorative serving bowl.
⏱️ 1 min - 7
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 212 - 8
Add the fusilli pasta to the boiling water and stir occasionally. Cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 9
While the pasta cooks, crush the black peppercorns using a mortar and pestle.
⏱️ 1 min - 10
Once the pasta is cooked, use tongs to transfer it directly from the pot into the bowl with the white pesto, allowing some pasta water to cling to the pasta.
⏱️ 1 min - 11
Using wooden spoons or tongs, mix the pasta with the white pesto thoroughly until the pasta is evenly coated.
⏱️ 2 min - 12
Garnish the pasta with the 1/4 cup of chopped walnuts. Zest the lemon directly over the dish. Finally, crown the dish with the remaining 4 fresh basil leaves.
⏱️ 2 min - 13
Serve immediately and enjoy your White Pesto Pasta.
⏱️ 1 min