I also up the lemon zest and garlic and juice usually. I like to hand crush the walnuts into a paste in a mortar and pestle with 1/4 tsp salt. We love this recipe! made it 3x and it's a staple at our house. A splash of lemon juice would take this recipe from 4 stars to 5 stars. Very simple and easy to make, doesn't take too long, tastes delicious. Made this dish this evening and everyone liked it. I also sprinkled pine nuts on top, cuz y'boy loves him some CRONCH and TEXTURE. More colour and more vegetables never hurt anyone. I also blanched some spinach and tossed that in. I improved mine by frying up some cannellini beans and then adding them in when you heat the sauce with the pasta water. I don't know why everyone keeps saying this sauce lacks flavour: it's full of parm, nuts, oil, lemon zest, herbs, salt, pepper, raw garlic. And while I'm for substitutes in a pesto like cheaper nuts and different cheese, I really don't consider this a pesto at all but rather a white ricotta sauce. On its own, it's too unctuous and lacks the bold flavor a true pesto has. I find it uninspired though I enjoyed Cara's amusing presentation! I can see why those who made additions like it, because that's what it needs. (5) if your okay with spicy, a nice dose of red pepper flakes.Ĭan I use cottage cheese instead of Ricotta cheese ? (4) Go with 1/2 cup of water instead of a full cup. So, when you're adding salt and pepper, it really needs to taste OVER salty and OVER peppery because it will be spread very thin.Īnyway, my tips to turn this into a more flavorful zesty dish (1) 3 cloves of garlic instead of 1 (2) 2 cups of finely grated parm or about 5 oz if you weigh it (3) feel free to double the oregano. Problem is it gets really thinned out when you mix in the water then mix it in the pasta. I do like the flavor of the "sauce" when it's mixed up before water is added then mixed to the pasta. I agree with other reviews that the recipe, AS IS, is a bit bland. So, if someone only put 2 oz, you didn't have enough cheese. I weighed out 2 oz of shredded parm, put it in the mini-chopper to make it finely grated and it's maybe 1 cup max. It says 2 oz or 1.5 cups of finely grated parm. There is a problem with the parmesan cheese measurement. This was a perfect way for me to use up the ricotta I had left over, and a pretty easy dinner! The sauce was the perfect consistency for me with the full cup of pasta water too. I was a bit short on the amount of parmesan (used a bit less than a cup) but it still turned out super flavorful and great, so I’d say you have more leniency with the ingredients than you may think. I added 3 LARGE cloves of garlic instead of the one & added a bit of extra oregano too. Next time I would use a mortar and pestle to get a smoother sauce as it was a bit chunky - but still very yummy! Used homemade ricotta and added a few extra cloves of garlic. As others have suggested, the recipe is flexible and I just added parmesan and the pasta water until it was to my liking. A great summer meal.Ĭreamy, rich and wonderful. I had fresh garlic from the garden and 2 was too much. I used 2 cloves of garlic, but would recommend just using 1. This was a flavourful way to use up some wonderful fresh ricotta. Added some lemon juice to try and bring out something, but even that didn't add much. I thought the balance of cheeses, nuts and lemon spot on, with fresh oregano the perfect complement. Black pepper would make it more ‘zingy’ for those who need a bit more zing. My son made this for a small family lunch. Otherwise this comes together relatively quickly once everything chopped and good to go :) You end up definitely using more pasta water than 1 cup, especially if you don't serve straight away, so bear that in mind before throwing any away! Also use a bigger bowl for less collateral damage cleaning later. I used 2 garlic cloves and chilli flakes but otherwise followed the recipe. Made this a second time after a few months - this is genuinely a great dish if you use quality ingredients and play around with them. Having read lots of the reviews, I tripled the garlic and oregano, went heavy on the pepper, and used chicken stock to replace 3/4 of the pasta water.
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