Pasta with Ricotta and Walnuts

Name: Pasta with Ricotta and Walnuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 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; Fine salt to taste; Black pepper to taste; Thyme 2 sprigs; Lemon peel 1

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 10 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, first immerse the fusilli in plenty of boiling, salted water 1. Meanwhile, start with the ricotta cream: sift it into a large bowl, using a spatula or the back of a spoon 2 to make it smooth and velvety. Season with a pinch of salt 3.

Add a pinch of pepper 4, a drizzle of extra virgin olive oil 5, and most of the grated lemon zest 6.

Add a few fresh thyme leaves 7, mix well, and set aside. Now move on to the walnuts: chop them coarsely with a knife 9.

Then transfer them to a hot, non-stick pan 10 and toast for 4-5 minutes, stirring often, until golden and fragrant. Turn off the heat, transfer them to the bowl 11, and let them cool. Meanwhile, the pasta will be al dente. Drain the fusilli (without discarding the water) and transfer them directly to the bowl with the seasoned ricotta 12.

Mix well 13 and add a little cooking water at a time, continuing to mix until you get the desired consistency 14. Finally, add almost all of the toasted walnuts, keeping a few for the final decoration 15.

Mix again 16 and serve immediately, completing with more fresh thyme 17, some more walnuts, and a grated lemon zest 18 for a fresh and fragrant final touch.

Storage

We recommend consuming ricotta and walnut pasta right away. If there are leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. We do not recommend freezing it.

Tip

Want to enrich the flavor of this delight? Add some diced ham or zucchini!

For an extra touch of flavor, you can add some grated Pecorino Romano cheese.

Adjust with the cooking water to achieve the desired consistency, no need to add cream.

For the translation of some texts, artificial intelligence tools may have been used.

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