Fettucini with Walnut Ricotta Pesto

Music: The Shepherd’s Dog – Iron and Wine

First things first…yes, we’ve been negligent.  We haven’t posted our new schedule for the spring yet and spring is here. I promise, we’re working on it. And it’ll be totally worth it.

So, my friend Cia made this for me not too long ago and I really wanted to replicate it.  It was so easy and delicious and I love fresh ricotta on my pasta (and nothing else).  This is a Lydia Bastianich recipe from her show Lydia’s Italy.  I didn’t actually see this episode, nor did I have the recipe in front of me…I just sort of mimicked what Cia did (I think, maybe she’ll chime in and tell us otherwise). I always thought Pesto had to be the basil dish we all know and love.  But that’s not true. Pesto is any sauce pounded with a mortar and pestle.  I didn’t do that either so I guess this isn’t technically a pesto.  I guess you can say pesto is a raw sauce.  That’s fair.

What you’ll need:

• Boil your pasta water and pre-heat oven to 350 degrees.
• Put walnuts on baking sheet with garlic cloves.  When oven is ready, roast for 10 minutes.

• Chop the parsley and grate the cheese.

• Salt the water generously once it’s boiled and add pasta.
• Remove walnuts/garlic from the oven. Let cool and then chop.
• Mix ricotta, walnuts, garlic, parsley, Romano and olive oil together. Season with salt & pepper.

• Ladle in pasta water to until you get the consistency you like.  Should not be watery and should still keep a little shape.

• Drain pasta and then put in bowl. Mix with sauce and serve!