Arugula, Parsley and Ricotta Pesto with Pasta

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Place the garlic slices and walnuts in a single layer on a baking sheet.

3. 3

   Drizzle a little bit olive oil over the garlic slices.

4. 4

   Toast both garlic and walnuts in the oven.

5. 5

   After 10 to 12 minutes, take the baking sheet out of the oven, remove the garlic and set aside.

6. 6

   Return the baking sheet with walnuts into the oven, keep toasting until the walnuts are deeply golden, brown and very fragrant, another 5 minutes.

7. 7

   Turn off the ove, remove the walnuts from the sheet, set aside and let cool.

8. 8

   Meanwhile put the arugula and parsley into a zip-lock bag, bruise the leaves with a meat pounder.

9. 9

   Place toasted garlic, walnuts, bruised arugula, parsley and olive oil into a processor, process until smooth.

10. 10

    Put the mixture into a medium bowl, add the ricotta and parmesan cheese, stir until well mixed.

11. 11

    Season with salt and black pepper to taste.

12. 12

    Toss with cooked pasta as your choice.

13. 13

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.