For this White Pesto pasta all you need are 8 ingredients, 15 minutes and the your new favorite, easy to make pasta sauce recipe will be on the table! Trust me when I say this, it will be your new favorite and everyone will be wanting second helpings! Adapted from Carla Lolli Music.
In a small skillet over medium heat toast the walnuts for several minutes until lightly browned. Let cool. This step is optional, but it adds a robust walnut flavor.
Bring a large pot of heavily salted water to the boil.
Finely chop walnuts (you should have about 1/2 cup total) and oregano leaves. Mince or grate the garlic and zest the entire lemon. Add all these to a large bowl with the ricotta, Parmesan cheese. Season with kosher salt and red pepper flakes.
Slowly add the olive oil a tablespoon at a time and stir vigorously to incorporate.
Cook the pasta for 10 minutes. Turn off heat. Scoop out 1 cup of the pasta water. Add the reserved pasta water to the white pesto and stir quickly to emulsify. This will be loose, but keep stirring for a minute.
Drain the pasta and add pasta to the white pesto in bowl and toss to coat. Continue tossing until pesto thickens enough and clings to the pasta, about 2 minutes. Serve with more Parmesan cheese sprinkled on top.
If there are any leftover, add a small amount of hot water or milk to loosen and and get saucy again as pasta will absorb white pesto sauce.