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Cut the day-old bread into 1/2-inch cubes. Place the bread cubes into a food processor.

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.
Add the Parmesan cheese pieces, walnuts, and smashed garlic cloves to the food processor. Add a pinch of freshly grated nutmeg.

Pour the extra virgin olive oil into the food processor. Blend the mixture again until it starts to form a thick paste.

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.

Transfer the prepared white pesto into a large, decorative serving bowl.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.

Add the fusilli pasta to the boiling water and stir occasionally. Cook according to package directions until al dente.

While the pasta cooks, crush the black peppercorns using a mortar and pestle.

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.

Using wooden spoons or tongs, mix the pasta with the white pesto thoroughly until the pasta is evenly coated.

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.

Serve immediately and enjoy your White Pesto Pasta.


Cut the day-old bread into 1/2-inch cubes. Place the bread cubes into a food processor.

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.
Add the Parmesan cheese pieces, walnuts, and smashed garlic cloves to the food processor. Add a pinch of freshly grated nutmeg.

Pour the extra virgin olive oil into the food processor. Blend the mixture again until it starts to form a thick paste.

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.

Transfer the prepared white pesto into a large, decorative serving bowl.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.

Add the fusilli pasta to the boiling water and stir occasionally. Cook according to package directions until al dente.

While the pasta cooks, crush the black peppercorns using a mortar and pestle.

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.

Using wooden spoons or tongs, mix the pasta with the white pesto thoroughly until the pasta is evenly coated.

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.

Serve immediately and enjoy your White Pesto Pasta.
