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Roasted Almond Ricotta Pesto with Olives
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Description
As soon as I saw the title of this recipe, I wanted to make it. I love the combination of ricotta & pesto used in it. Almonds don’t pack as much flavor as using walnuts, or pine nuts in pesto. But they have a great texture.
Ingredients
- 1 clove Garlic
- 2 cups Fresh Basil Leaves
- ⅓ cups Roasted Unsalted Almonds
- ⅛ cups Grated Parmigiano Reggiano Cheese
- ½ teaspoons Freshly Squeezed Lemon Juice
- ⅛ cups Olive Oil
- ½ cups Ricotta Cheese
- ¼ cups Chopped, Pitted Kalamata Olives
- 8 ounces, weight Spaghetti
- ½ cups Reserved Pasta Cooking Water
Preparation
Add the garlic clove to a food processor, while running, until finely chopped.
Add in the basil, almonds, Parmesan & lemon juice. Season with salt & pepper & process until finely chopped. While the motor is running, slowly add in the olive oil & process until combined.
In a large mixing bowl, add the pesto, ricotta cheese & olives. Stir to mix.
Season, if necessary with salt.
Boil the spaghetti, according to package instructions & drain. Reserve a 1/2 cup of the cooking water.
Toss the hot pasta in with the pesto & thin with the water, if needed.
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2 Comments
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bjaime82 on 8.18.2009
This was great! Even my boyfriend loved it and he’s a self proclaimed italian hater!! I served it with some shrimp and also added some parsley since I had it to use.
copyeditor16 on 8.13.2009
Mmm, this was really good. The only modification I made was making the pesto with 1.5 cups of basil and 1/2 cup of lemon balm, to boost the lemon flavor (and because it’s taking over my garden). Also, I forgot to reserve the cooking water, and I needed it! It ended up being a little thick, so don’t forget the water. Yummy, and good with halved cherry tomatoes!