Pasta with ricotta and walnuts

Name: Pasta with ricotta and walnuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Fusilli pasta 11.3 oz; Cow's milk ricotta cheese 1.6 cups; Walnut kernels ½ cup; Extra virgin olive oil 1 ½ tbsp; Nutmeg (to grate) to taste; Fine salt to taste; Black pepper to taste

it de fr es br

582

Calories per serving

Vegetarian

Energy Kcal 582
Carbohydrates g 71.1
of which sugars g 6.6
Protein g 19.6
Fats g 24.4
of which saturated fat g 8.44
Fiber g 3.2
Cholesterol mg 50
Sodium mg 378

Difficulty: Easy
Prep time: 10 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

If you're looking for something that makes weeknight dinners feel a bit special—without much fuss—pasta with ricotta and walnuts is it. Seriously good. Coming straight from Southern Italy, this dish mixes a creamy cheese base with the crunchy bite of walnuts. And look, it's a great combo of flavors and textures. You know, in places like Campania and Calabria, folks really appreciate how the smooth ricotta coats each piece of pasta. Meanwhile, the walnuts add this toasty flavor that's way way exciting.

Here's the deal: what makes this dish different is its simplicity—fresh cheese, quality nuts, and pasta come together pretty fast—making it a real "salva cena," or dinner saver. Families often toss in black pepper or fresh herbs for a zing, showing how regional twists keep this dish fresh and interesting.

Unlike more complicated sauces, this easy ricotta pasta is straightforward. It's light yet rich, clinging to the pasta to make every bite silky and moist. I mean, in Puglia, they add a touch of lemon zest for a tangy kick, or maybe use spaghetti to keep things traditional. Even though it's similar to pasta ricotta e basilico, swapping basil for walnuts brings a super nutty flavor that stands out.

This creamy walnut pasta is perfect for anyone craving something quick and different from the usual tomato-based sauces. Plus, it's an excellent choice for a vegetarian pasta with nuts that feels hearty and filling. No question why it's a favorite across Southern Italy—simple, fast and packed with that classic flavor balance that makes Italian food so so well-loved. Whether you're throwing together a meal after a long day or want something that tastes like it took way more effort, this dish really delivers on all fronts. Pretty simple. It's a go-to for those who love how minimal ingredients can create a dish full of character and warmth.

How to prepare Pasta with ricotta and walnuts

To prepare ricotta and walnut pasta, start by boiling the pasta in plenty of salted water 1. While the fusilli are cooking, focus on the sauce: chop the walnuts 2, setting aside some whole halves for the final decoration. Pour the oil into a wide-bottomed non-stick pan 3.

Then add the ricotta 4. Heat over very low heat and stir with a spatula 5. Then thin with a ladle of pasta cooking water 6, you'll need about 5 oz.

Then use a hand whisk to continue stirring the ingredients well to make the ricotta creamy 7. Adjust with salt 8 and pepper 9.

Finally, add the walnuts 10 and mix them into the sauce 11, flavoring with nutmeg 12.

Drain the pasta al dente directly into the pan with the sauce 13 and mix it with the other ingredients 14, stirring for another minute. Now the ricotta and walnut pasta is ready to be served. Garnish the dish with whole walnuts and enjoy 15!

Storage

We recommend consuming the ricotta and walnut pasta as soon as it's ready. If there's any left, you can store it in the refrigerator in an airtight container for up to 1 day.

We do not recommend freezing.