1/3 cup lightly packed fresh sage, roughly chopped
Kosher salt and ground black pepper
1/3 cup whole-milk ricotta cheese
1/3 cup extra-virgin olive oil
Leaves from 1 bunch flat-leaf parsley, roughly chopped
1 pound rigatoni or paccheri pasta
In a food processor, pulse the Parmesan to the texture of coarse sand; transfer to a bowl. Process the walnuts, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper until finely chopped. Add the Parm, ricotta and half the oil, then process until smooth. Add the parsley and remaining oil; pulse until creamy. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.
Too much perfection! Summer will have to be extended to try, use, buy and relish everything in your delightful post!
Per above!
Pasta with Sage, Walnut and Parmesan Pesto
Serves 4-6
2 3/4 ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
1/2 cup walnuts
1/3 cup lightly packed fresh sage, roughly chopped
Kosher salt and ground black pepper
1/3 cup whole-milk ricotta cheese
1/3 cup extra-virgin olive oil
Leaves from 1 bunch flat-leaf parsley, roughly chopped
1 pound rigatoni or paccheri pasta
In a food processor, pulse the Parmesan to the texture of coarse sand; transfer to a bowl. Process the walnuts, sage, 3/4 teaspoon salt and 1/2 teaspoon pepper until finely chopped. Add the Parm, ricotta and half the oil, then process until smooth. Add the parsley and remaining oil; pulse until creamy. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.
xoxo