Fusilli With White Pesto

Submitted by ratherbeswimmin

"Cook's Illustrated"

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

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 ½ 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 ½ cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
8. Mix in ¼ cup of the reserved cooking water and the pesto; use the additional ¼ cup cooking water as needed to moisten the sauce.
9. Divide among 4 warmed pasta bowls and serve immediately.