FUSILLI WITH WHITE PESTO

Fusilli With White Pesto image

Provided by ratherbeswimmin

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup walnuts
3 garlic cloves, threaded on a skewer
2 tablespoons extra virgin olive oil
salt
1 cup ricotta cheese
1/4 cup finely grated parmesan cheese
1 lb fusilli

Steps:

Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
Meanwhile, bring 4 quarts water to a boil in a big pot.
Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.
Place nuts, garlic, oil, and ½ teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.
Add 1 tablespoon salt and the pasta to the boiling water.
Cook until al dente; reserve ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.
Divide among 4 warmed pasta bowls and serve immediately.

Nutrition Facts : Calories 763.4, Fat 32.6, SaturatedFat 8.8, Cholesterol 36.9, Sodium 153.9, Carbohydrate 91, Fiber 5.2, Sugar 2.8, Protein 27.7