White Pesto Sauce on Whole Wheat Linguine

We've all heard of green and red pesto sauces, but this white pesto sauce completes the trifecta. It's creamy, nutty and savoury and the perfect addition to any pasta or pizza dish. It combines everything we love about the traditional basil based pesto, but replaces the basil with creamy ricotta cheese.

I chose to use a whole wheat linguine pasta for this dish to balance out the richness of the pesto sauce; however, this sauce works with any type of pasta or pizza, or whatever you feel like adding it onto.

Ingredients

1 cup dry whole wheat linguine

1/3 cup ricotta

1/4 cup chopped walnuts

1/4 cup shaved parmesan

2 cloves of garlic, minced

1 tsp. dried oregano

Up to 1/3 cup olive oil

Salt and pepper to taste

Requires

1 pot

Blender or food processor

Directions

1. Preheat oven to 350 degrees F. Toast walnuts for up to 5 minutes.

2. Cook pasta in a salted and boiling pot of water until al dente. Reserve a cup of pasta water and set aside.

3. In a blender, mix walnuts and garlic on high. Then add in parmesan, ricotta, olive oil, oregano, salt and pepper and a small splash of pasta water. Blender together until smooth, adding in more pasta water and salt and pepper as needed.

4. Transfer to a bowl and toss in linguine.

5. Enjoy!