White Pesto Pasta
This quick and easy White Pesto Pasta recipe is creamy, luxurious and only needs a handful of basic ingredients - perfect for getting dinner on the table in just 15 minutes!
Servings: 2 servings
Ingredients
- 200 g spaghetti
- 50 g walnuts
- 1 tbsp dried oregano
- 75 g cream cheese or ricotta
- 2 garlic cloves
- 25 g parmesan
- zest and juice of 1 lemon
- olive oil to serve
- black pepper to serve
Instructions
- Start by boiling the spaghetti.
- Chop the walnuts, mince the garlic and finely grate the parmesan.
- In a bowl stir together the walnuts, garlic, oregano, cream cheese, lemon juice and zest and a pinch of salt. Alternatively pound them in a mortar and pestle, or blitz in a food processor.
- Drain the pasta reserving some pasta water.
- Add the pasta back to the pan and stir through the pesto along with a splash of pasta water.
- Plate up with lots more grated parmesan, a drizzle of olive oil and some cracked black pepper.
Notes
You can make this pesto in the food processor, using a mortar and pestle or just using a sharp knife - each method will produce a different texture so it depends on what you find easiest and what you're aiming for in the final dish. The food processor will make a smooth, uniform sauce, the mortar and pestle will make a smooth sauce with a bit more texture, or if you simply chop / grate all the ingredients up very small and mix them into the cream cheese, you'll end up with a roughly textured sauce.