Spaghetti with Walnut sauce, Basil and Ricotta Sauce
By: Sally James
"Based on a classic Italian pasta dish where the sauce is made from rustic bread soaked in milk and mixed with nuts and herbs to make a thick creamy sauce, my version is a little lighter, crunchier and bright."
By Sally James
- Yield: 6 Servings
- Cuisine: Italian
- Course: Entrée
Ingredients
- 1/2 cup walnuts
- 1/2 cup ciabatta or baguette bread, diced
- 4-5 fresh basil leaves, sliced
- Zest of 1/2 lemon
- 1/4 cup fresh ricotta cheese, part skim
- 1 pound spaghetti
- 1 tablespoon walnut or olive oil, optional
- 1/4 cup white wine
- Juice of 1 lemon
- 1 cup Arugula