Rigatoni with Ricotta Sage Pesto and Nuts
This luxurious rigatoni features a silky ricotta-sage pesto that blends the earthy warmth of sage with the light creaminess of ricotta cheese and the crunch of toasted nuts. It’s a cozy, flavorful dish that feels like a gourmet meal but comes together in under 30 minutes — perfect for weeknights or casual entertaining.
⏱ Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
For the Ricotta Sage Pesto
1 cup fresh sage leaves (lightly packed)
½ cup fresh parsley or spinach (balances the strong sage flavor)
½ cup whole-milk ricotta cheese
¼ cup toasted walnuts or hazelnuts (or pine nuts)
1 small garlic clove, minced
½ cup grated Parmesan cheese
½ lemon, juiced
⅓ cup extra virgin olive oil
Salt and black pepper, to taste
For the Pasta
12 oz (340 g) rigatoni pasta
½ cup reserved pasta cooking water
2 tbsp olive oil
2 tbsp toasted chopped nuts, for garnish
Fresh sage leaves, for garnish
Extra Parmesan cheese, for serving
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook until al dente (about 10 minutes).
3. Reserve ½ cup pasta water, then drain the pasta.
Step 2: Make the Sage Pesto
1. In a food processor, combine sage leaves, parsley (or spinach), toasted nuts, garlic, Parmesan, and lemon juice.
2. Pulse until finely chopped.
3. Add ricotta and slowly stream in olive oil while blending until smooth and creamy.
4. Season with salt and pepper to taste.
Step 3: Combine Pasta and Sauce
1. In a large skillet, melt butter over low heat (optional for a silkier sauce).
2. Add cooked rigatoni and the pesto mixture.
3. Pour in a few tablespoons of reserved pasta water to loosen the sauce and help it cling to the pasta.
4. Stir gently until the pasta is evenly coated and glossy.
Step 4: Serve
Divide among plates or bowls.
Garnish with extra nuts, Parmesan, and fresh sage leaves.
Drizzle with olive oil if desired.
Notes & Tips
Balance the sage flavor: Sage is potent — pairing it with parsley or spinach keeps the flavor fresh instead of overpowering.
Nut options: Walnuts and hazelnuts give a toasty, earthy flavor; pine nuts or almonds create a milder taste.
Make it extra creamy: Add a splash of cream or a bit more ricotta when tossing the pasta.
Storage: Keeps well refrigerated for up to 3 days. Add a splash of warm water or olive oil when reheating.
❓ Frequently asked questions FAQs
Q: Can I use dried sage?
A: Fresh sage is best for pesto, but if you must use dried, reduce to about 1 teaspoon and increase parsley/spinach for balance.
Q: Can I make this ahead?
A: Yes! The pesto can be made up to 3 days in advance and stored in an airtight container with a thin layer of olive oil on top.
Q: Is this good with vegetables or chicken?
A: Absolutely! Add sautéed mushrooms, roasted butternut squash, or grilled chicken for a heartier meal.
Nutritional Information
Calories: 480
Protein: 18g
Fat: 26g
Carbohydrates: 42g
Fiber: 4g
Sodium: 360mg