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Roasted Walnut, Lemon Ricotta Pasta

This is a straightforward and quick dish; I adapted it from a recipe I saw on one of those cooking competition shows. I thought there was something there. It just needed my twist to it - Enjoy. ( I know the picture shows spinach, but I swapped that out for basil and did re-take the image).


1 lb of pasta of choice, cook as directed on the package, and reserve 1 cup of pasta water.

1 cup whole milk ricotta cheese

1 cup of Romano cheese, freshly grated

1/2 cup of whole walnuts

1/4 cup of fresh basil leaves

The zest and juice of one lemon

Red pepper flakes to taste

Salt and Pepper to taste

Olive Oil


Make pasta as directed on the package.

While pasta is cooking, place walnuts in a dry skillet over medium-high heat and roast the nuts; keep stirring while over the heat. Roasting of the walnuts should only take two minutes; remove from heat, place walnuts in a bowl, and set aside.

Once you have drained the pasta, use the same pot: add the cheese, lemon zest, and juice, and season well, stir to combine. Starting with half of the pasta water, stir until smooth. If the sauce is too thick, add more pasta water. Add the pasta and toss to coat; tear half the basil leaves and add red pepper flakes to taste. Toss again, transfer to a serving bowl, and garnish with the walnuts and the remaining basil.

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