The walnut ricotta pesto pasta is a delicious Sicilian pesto alternative to the basil based Pesto ala Genovese. Now on account to keeping this simple and being truthful to my cooking skills, the best solution for this pesto is getting the Barilla alternative. It’s cheap, easy and has a pretty long shelf life.
What will you need is:
- your favorite short pasta
- About 2 tablespoons of the walnut ricotta pesto
- Olive oil
- 1 chopped garlic clove
- Salt and pepper
- a tiny burrata or some sort of soft cheese.
How to get it done:
- Cook the pasta in boiling salty water, 1 minute less than the defined time on the packaging. Reserve some of the pasta water
- In a pan, on a medium-low heat, add the olive oil and the garlic, and let is sear a bit
- Then add 2 tablespoons of the ricotta pesto and mix it up with the garlic. Add salt and pepper to your specific taste. Keep in mind that you should try it now to make sure that it has enough seasoning. It’s quite hard to adjust the seasoning after the pasta is added.
- Add half a cup of the pasta water and then add the pasta in
- Mix this walnut ricotta pesto pasta until the sauce is incorporated together
- Serve it with a small burrata on top for the additional taste.
As an alternative to the walnut ricotta pesto pasta, you can have the Pesto ala Genovese pasta. I did this recipe a while back – check it out on the link:
Note: I am not affiliated with Barilla. I just do this recipes because I like to – easy peasy.
