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🍝 Creamy Pasta with Ricotta and Walnuts

623 kcal · 30 min · 4 servings

Ingredients

• 50 g mixed wild herbs (e.g. watercress, sorrel, dandelion, borage or arugula)
• 1 large red onion
• 2 garlic cloves
• 200 g ricotta
• 150 ml vegetable broth
• 150 ml dry white wine
• salt
• pepper (from the mill)
• 400 g spaghetti
• 4 tbsp walnut kernels
• 2 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. 1. Rinse the fresh herbs under running water.
2. 2. Shake off excess water and remove any wilted leaves.
3. 3. Roughly chop the herbs with a knife.
4. 4. Peel the papery skin off the onion.
5. 5. Cut the onion into thin, narrow strips.
6. 6. Peel the garlic clove.
7. 7. Place the ricotta into a separate bowl.
8. 8. Pour the vegetable broth over the ricotta.
9. 9. Add the wine to the broth and ricotta mixture.
10. 10. Whisk the liquids and ricotta until smooth.
11. 11. Fill a large pot with water and bring it to a boil.
12. 12. Salt the boiling water generously.
13. 13. Add the pasta to the salted water.
14. 14. Cook the pasta until it is al dente (firm to the bite).
15. 15. Take a dry frying pan from the cupboard.
16. 16. Place the walnut kernels into the cold pan.
17. 17. Toast the nuts over medium heat.
18. 18. Remove the toasted nuts from the pan.
19. 19. Place the nuts on a plate and set them aside.
20. 20. Pour a splash of olive oil into the same pan.
21. 21. Heat the oil in the pan.
22. 22. Add the sliced onions to the hot oil.
23. 23. Sauté the onions until they are soft and translucent.
24. 24. Press the garlic directly into the pan.
25. 25. Add the chopped herbs to the onion mixture.
26. 26. Cook the herbs along with the onions for 3 to 4 minutes.
27. 27. Deglaze the pan with the ricotta-wine mixture.
28. 28. Heat the sauce briefly until it is warm.
29. 29. Season the sauce with salt to taste.
30. 30. Season the sauce with freshly ground pepper.
31. 31. Add some lemon juice to the sauce.
32. 32. Taste the sauce and adjust the seasoning if necessary.
33. 33. Drain the cooked pasta into a colander.
34. 34. Let the pasta drain well.
35. 35. Place the pasta onto the serving plates.
36. 36. Pour the warm ricotta herb sauce over the pasta.
37. 37. Sprinkle the toasted walnut kernels over the dish.
38. 38. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 623
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 76 g