Ingredients
Units
Scale
For the Pasta:
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil, plus a drizzle more
- 1/2 cup lemon juice
- 2-3 garlic cloves, thinly sliced
- 2 cups homemade ricotta cheese, divided
- 1/4 cup Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, more to taste
- 1 cup reserved pasta cooking liquid
For the Walnut Gremolata:
- 1/4 cup tightly packed fresh parsley, finely chopped
- 1/4 cup toasted walnuts, finely chopped
- 2 garlic cloves, finely chopped
- 1 lemon, zested
- 1/8 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Cook the Pasta: Bring a pot of water to a boil and cook pasta according to package instructions. Reserve about 1 cup of pasta water before draining.
- Make the Sauce: Drizzle a little olive oil (just about a teaspoon) in a small sauté pan. Once the oil is hot, sauté the garlic for about 2-3 minutes. Be careful not to let it get too brown! Meanwhile in a large bowl, whisk 1 cup of the ricotta, Parmesan, lemon juice, olive oil, black pepper and red pepper flakes. Stir until smooth. Add ¼ cup of the reserved cooking liquid at a time as needed to help the sauce come together. (You might only need just a tablespoon. Only add more pasta water if you need to thin out the sauce).
- Prepare the Walnut Gremolata: In a small bowl, mix together the chopped walnuts, parsley, garlic, lemon zest, olive oil, and salt. Set aside.
- Combine Pasta and Sauce: Add the hot pasta to the ricotta mixture. Toss gently, to create a creamy, silky sauce.
- Serve & Top: Use the remaining 1/2 cup of ricotta. Divide into bowls and top with the walnut gremolata for added texture and flavor.
Notes
- Nutrition Facts exclude the gremolata
- Storage: Refrigerate leftover for up to 3 days (add the gremolata right before serving)
- Freezing: Not recommended for this dish as the ricotta will become too watery.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner