Rigatoni with Ricotta-Sage Pesto

 This was from the Milk Street Tuesday Nights cookbook and was a good pantry recipe using fresh herbs from the garden. I had been wanting to use up my sage too and this was a perfect recipe. Simple and straight forward. I did think it was interesting that the wlanuts were only sprinkled on top instead of food processing them. We grilled up chicken and had fresh veggie salad with it.

Rigatoni with Ricotta-Sage Pesto

Serves: 4

Time: 40 minutes

Ingredients:

    6 tablespoons extra-virgin olive oil

    1/3 cup chopped fresh sage

    3 cups lightly packed fresh flat-leaf parsley

    2 teaspoons grated lemon zest

    1 ounce finely grated Parmesan cheese (1/2 cup), plus more to serve

    1/2 cup whole-milk ricotta cheese

    Kosher salt and ground black pepper

    21 ounces short, tubular pasta with ridges, such as rigatoni or penne rigate

    1/2 cup walnuts, toasted and coarsely chopped

Steps:

1. 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 it hot and the sage is fragrant, about one minute, checking after 30 seconds; it should not sizzle. Cool to room temperature. 
2. 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, about 5 quick pulses. Transfer to a large bowl. Stir in the ricotta, 1 teaspoon salt, and 3/4 teaspoon pepper. 
3. In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente. Reserve 1 cup of the cooking water, then drain the pasta. 
4. Add the pasta to the ricotta mixture and toss to coat, then stir in the 1/2 cup of reserved cooking water. The mixture should be creamy; if needed, adjust with additional cooking water. Serve with sprinkled walnuts and additional Parmesan. 

EAT