Directions

Bring a large pot of lightly salted water to a boil.

 Meanwhile, puree ¼ cup of olive oil, the zest and juice of the lemon and the garlic in a food processor or blender. Add the chopped walnuts and half of the Shaved Parmesan Cheese and pulse for 30 seconds or until everything is broken up.

Finally, add ¼ cup of the Dragone® Whole Milk Ricotta Cheese, basil, parsley, salt and pepper. Chop until the basil is finely minced and the Dragone® Whole Milk Ricotta Cheese is evenly dispersed. Taste and adjust the seasonings.

Cook the pasta according to the package directions, or until it’s al dente, and drain it. Return it to the pot, toss in 2 tablespoons of olive oil, and reserve it to the side.

Then, in a large sauté pan, heat the remaining olive oil over medium heat and then scrape the pesto into it. Stirring continuously, heat until it’s bubbling. Gently toss the pasta into the pesto and heat it until it’s warmed through.

Spoon the pasta into large bowls and serve with a spoonful of Dragone® Whole Milk Ricotta Cheese, a sprinkle of dried red chili flakes and Shaved Parmesan Cheese. Enjoy!

Fresh Idea: This versatile recipe is wonderful tossed together with sautéed chicken, shrimp or vegetables. Or serve the Creamy Parmesan Pesto as a sauce to dress up baked potatoes, jazz up a salad or spread onto toasted slices of bread for a delicious appetizer.