Pasta with ricotta cheese and walnuts

Pasta with ricotta cheese and walnuts: ready in 5 minutes and delicious.

Today a recipe ' lazy ', in the sense that it is prepared in zero minutes, or rather exactly in time to cook the pasta: Linguine with fresh ricotta and walnuts. A recipe with few ingredients and fast to prepare, delicate taste and rich milky hue. Is’ clearly, In this case, it is crucial that ricotta has a strong taste. it is fresh and of excellent quality. Prohibited absolutely industrial ricotta sold at the supermarket chiller cabinet.

The ideal would be a magnificent ricotta in Fajardo, soft, slightly sapida, almost pannosa: ricotta Sicilian sheep in my opinion is the best of all. Due le alternative, both level: an exceptional cow cheese from Puglia, full flavor and creamy consistency, or intense cheese from buffalo milk.

Alternatively, I also suggest the tantalizing PASTA WITH CHEESE AND LATE CHICORY, really tasty. Oppure i RAVIOLI WITH ARTICHOKES AND CHEESE, that I love. And I suggest you take a look at all my RECIPES WITH CHEESE. As you know, Sicily cottage cheese is a kind of national monument and is widely used in the kitchen and in the bakery. One example? The SICILIAN CANNOLI, which I will also leave the VIDEO RECIPE step by step.

The pasta with ricotta cheese and walnuts is a recipe saves time, but you shouldn't think it's corny: try it and you will see that flavors, of milk and berries, It is able to produce this dish. If you like the idea of ​​a fresher or a citrus touch to the dish, you can also add a little’ of grated organic lemon zest. Have a good day!


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  • 320 grams of linguine (or the type of pasta that you prefer)
  • 350 grams of ricotta cheese
  • 4 tablespoons of grated Parmesan cheese
  • salt and pepper, to taste
  • 12 walnuts
  • a bit 'of fresh oregano or marjoram, If you want


Lightly toast the walnuts in a pan, over low heat: will be ready when they become shiny. The roasted nuts, like all nuts, give off a much more intense flavor and aroma of the natural, so it's worth losing a minute to heat them just on fire.

Mix in a bowl the ricotta Parmesan. Add the pepper and herb you have chosen, chopped. Boil the pasta in salted water and drain it al dente, preserving a cup of cooking water. Stir the pasta with ricotta and with cooking water. You'll have to get a fluid cream but substantial, that is completely the linguine. Serve the pasta sprinkle the dish with a generous helping of roasted nuts and freshly ground black pepper. Decorate with a leaf of oregano or Marjoram, to taste. Bon appétit!

THE PAIRING: We choose a Vermentino della Maremma Toscana Doc. In particular, : Valcolomba, produced by Cellar Carpineto, in Greve in Chianti, in the province of Florence. Is’ a white sweet ricotta tastes and adapts well to those bitter nuts, without changing the contrast of flavors of this recipe. The aromas of this wine are mainly floral, its taste is dry, moderately acid.

Pasta with ricotta cheese and walnuts
Pasta with ricotta cheese and walnuts

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Francesca March 10, 2016 at 12:35

Great idea!,Beautiful presentation.

Ada Parisi March 10, 2016 at 13:49

Grazie Francesca. Welcome.

Cristina March 9, 2016 at 09:45

What a beautiful! I will see you soon,I have already thought about what I will use ricotta and already watering… How about a little’ grated lemon peel?

Ada Parisi March 9, 2016 at 11:12

Cristina, not only the ricotta is fine, but I also like the suggestion in the recipe. I embrace you and let me know! ADA


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