Walnut, ricotta and marjoram sauce on rigatoni pasta

A creamy rigatoni pasta dish with ricotta, pancetta and parmesan that is rich and completely satisfying

  • 25 mins cooking
  • Serves 4
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Walnut, ricotta and marjoram sauce on rigatoni pasta
  • 100 gram fresh New Zealand walnut halves
  • 100 gram ricotta
  • 1 clove garlic, peeled and crushed
  • 1 tablespoon lemon juice
  • 125 millilitre cream
  • 1 tablespoon chopped fresh marjoram
  • 400 gram rigatoni
  • 12 small rashers pancetta
  • olive oil
  • freshly grated parmesan, to serve


Walnut, ricotta and marjoram sauce on rigatoni pasta
  • 1
    Put walnuts in a small saucepan, cover with cold water and bring to the boil. Drain, run under the cold tap until cool, then peel if you feel so inclined (peeled walnuts will make the sauce sweeter and creamier).
  • 2
    Put walnuts, ricotta, garlic and lemon juice in a food processor and blend for several minutes until nuts are finely chopped. With machine running, pour cream in through the feed tube. Season with ½ tsp salt. Transfer sauce to a large bowl and stir in marjoram.
  • 3
    Cook pasta in plenty of gently boiling, well salted water until al dente.
  • 4
    Meanwhile, sizzle pancetta in a smidgen of hot oil in a non-stick frying pan until crisp.
  • 5
    Drain pasta, reserving a little of the water. Add pasta to bowl of sauce and toss well, adding a little reserved pasta water to thin the sauce so it coats the rigatoni nicely. Serve immediately, topped with Parmesan cheese and crisp pancetta.

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