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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cook's Illustrated Ingredients:
3/4 cup walnuts |
3 garlic cloves, threaded on a skewer |
2 tablespoons extra virgin olive oil |
salt |
1 cup ricotta cheese |
1/4 cup finely grated parmesan cheese |
1 lb fusilli |
Directions:
1. Toast the nuts in a small skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
2. Meanwhile, bring 4 quarts water to a boil in a big pot.
3. Lower skewered garlic into the water, boil for 45 seconds, immediately run garlic under cold water; remove from skewer, peel, and mince.
4. Place nuts, garlic, oil, and 1/2 teaspoon salt in a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
5. Transfer mixture to a small bowl; stir in the cheeses, and adjust the salt.
6. Add 1 tablespoon salt and the pasta to the boiling water.
7. Cook until al dente; reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
8. Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
9. Divide among 4 warmed pasta bowls and serve immediately.
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