Walnut-Ricotta Pesto Pasta
Recipe by Cybelle Tondu | Total time: 25 minutes This creamy, rustic pesto makes use of a simple method to crush nuts right on the baking sheet they are toasted on, without the need for any special equipment. When the rich, tender walnuts are stirred into a seasoned ricotta mixture, the tiny bits add crunch to this luxurious and satisfying pasta dish. Broccolini briefly blanches in the pot just as the pasta finishes cooking, further minimizing fuss and clean up and making this a complete and rounded meal. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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