Linguine with Walnut-Parsley Pesto

1. 1

   In a mini food processor, pulse the parsley with the basil and garlic until chopped.

2. 2

   Add the walnuts, Parmesan cheese and olive oil and process to a paste.

3. 3

   Transfer the pesto to a large bowl, stir in the ricotta and season with salt and pepper.

4. 4

   Cook the linguine in a large pot of boiling salted water until al dente.

5. 5

   Drain the pasta, reserving 1/2 cup of the cooking water.

6. 6

   Toss the pasta with the pesto and the reserved cooking water, season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.