Name: White Pesto Pasta
Yield: 4 servings
Ingredients: ½ cup walnuts; Kosher salt; ½ cup fresh ricotta; Zest of 1 lemon; 1 garlic clove, finely grated; 2 tsp. finely chopped oregano; 2 oz. Parmesan, finely grated, plus more for serving; ¼ cup extra-virgin olive oil; Freshly ground black pepper; 1 lb. tube- or rod-shaped pasta (such as rigatoni or spaghetti)

Top view of two bowls filled with white pesto rigatoni on a marble surface.

Chelsie Craig

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.

Recipe notes

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