Rigatoni with Ricotta-Sage Pesto

By lorik

Tip: Don’t cook the pasta before preparing the pesto, as the pasta must be hot when tossed with the sauce. Also, don't forget to reserve 1 cup of the cooking water before draining the pasta; you'll need to add at least some of it to the pasta and pesto as you toss them together.

Ingredients

• 6 tablespoons extra-virgin olive oil
• ⅓ cup chopped fresh sage leaves
• 3 cups packed fresh flat-leaf parsley leaves
• 2 teaspoons grated lemon zest
• ½ cup grated Parmesan cheese, plus more to serve
• ½ cup whole-milk ricotta cheese
• Kosher salt and ground black pepper
• 12 ounces short, tubular pasta with ridges, such as rigatoni or penne rigate
• ½ cup walnuts, toasted and coarsely chopped

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from

Preparation

Step 1

In a small microwave-safe bowl, stir together the oil and sage, making sure the sage is completely submerged. Microwave on high just until the oil is hot and the sage is fragrant, about 1 minute, checking after 30 seconds; it should not sizzle. Cool to room temperature.

In a food processor, combine the sage-oil mixture and the parsley. Process until finely chopped, about 15 seconds. Add the lemon zest and Parmesan and process until well incorporated, about 5 quick pulses. Transfer to a large bowl. Stir in the ricotta, 1 teaspoon salt and ¾ teaspoon pepper.

In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve 1 cup of the cooking water, then drain the pasta.

Add the pasta to the ricotta mixture and toss to coat, then stir in ½ cup of the reserved cooking water. The mixture should be creamy; if needed, adjust with additional cooking water. Serve sprinkled with walnuts and Parmesan.