Rigatoni with Ricotta-Sage Pesto

The Milk Street cookbooks much like the America’s Test Kitchen and Cooks Illustrated cookbooks are almost foolproof when it comes to ingredients, flavors and photos. Obviously this is my palates opinion but I think if you read through a few of them, you’d likely agree. After our trip to Greece I got my sister-in-law (SIL) the Milk Street Tuesday Nights Mediterranean cookbook for her birthday. It seems she cooked her way through it with raved reviews. So I went ahead and checked out the Milk Street Tuesday Nights Weeknight Suppers. Flipping through it in the car I quickly realized that I was going to need to own it, that’s how many recipes struck me as delicious. This recipe was the first one that I made from the book and if you like sage, then this will be your your jam.

Rigatoni with Ricotta-Sage Pesto

INGREDIENTS

6 Tbs extra virgin olive oil

1/3 cup chopped fresh sage

3 cups lightly packed fresh parsley

2 tsp grated lemon zest

1 ounce finely grated parmesan cheese, plus extra for serving

1/2 cup whole-milk ricotta

salt and pepper to taste

12 ounces rigatoni

1/2 cup walnuts, toasted and chopped

DIRECTIONS

In a small microwave safe bowl, stir together the oil and sage, making sure the sage is completely submerged. Microwave on high just until the oil is hot and the sage is fragrant, about 1 minute. Cool to room temperature.

In a food processor, combine the sage oil mixture and the parsley. Process until finely chopped, about 15 seconds. Add the lemon zest and Parmesan and process until well incorporated. Transfer to a large bowl, stir in the ricotta, one teaspoon salt and a pinch of pepper.

Bring your water to a boil and add pasta, cook until pasta is al dente. Reserve 1 cup of the cooking liquid, drain the pasta.

Add the pasta to the ricotta mixture, then stir 1/2 cup of the reserved cooking liquid. The mixture should be creamy; if needed, adjust with additional cooking liquid. Serve with walnuts and additional Parmesan.

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