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White Pesto Pasta
This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce comes together in the same bowl you can use for serving.
Bon Appetit Magazine
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Ingredients
Produce
• 1 Garlic clove
• 1 Lemon, Zest of
• 2 tsp Oregano
Pasta & Grains
• 1 1 lb. tube Or rod-shaped pasta
Baking & Spices
• 1 Black pepper, Freshly ground
• 1 Kosher salt
Oils & Vinegars
• 1/4 cup Olive oil, extra-virgin
Nuts & Seeds
• 1/2 cup Walnuts
Dairy
• 1 1/2 cups 2 oz. finely grated parmesan
• 4 oz Ricotta, fresh