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This simple, creamy White Pesto Pasta recipe only requires a handful of ingredients to make a delicious, speedy supper that’s ready and on the table in just 15 minutes! An Italian-inspired white walnut pesto made with cream cheese, Parmesan, and plenty of fresh lemon is the perfect way to change up your weeknight pasta routine.
Table of Contents
Pasta is always the answer when you’re looking for a quick and speedy supper. Often that pasta is pesto pasta, but have you heard of White Pesto Pasta before?
Made with walnuts, cheese, and plenty of fresh lemon (but with no cream – we’re using cream cheese or ricotta for an extra creamy layer of cheesiness here), it’s super luxurious and so much more than what you’d expect from something made with just 7 (!) ingredients.
Why you’ll love this recipe
- It’s a quick and easy weeknight pasta dish that’s ready in 15 minutes.
- The walnuts and lemon add a fun twist to regular pesto.
- Can easily be the main course or accompany your favorite protein.
What is white pesto?
White Pesto, Pesto Bianco, or Tuccu de Nuxe is a creamy, walnut-based sauce from the Liguria region of Italy. It’s made using the same traditional pestle and mortar method as other pestos, such as Pesto alla Genovese (basil pesto) and Pesto alla Trapanese (Sicilian tomato pesto), hence the ‘pesto’ part. Sometimes it’s made with a base of just nuts and cheese, but sometimes cream or ricotta is added.
We’ve used cream cheese for this recipe for added richness and to help the sauce coat the pasta strands better – it’s a foolproof method for busy home cooks!
Ingredients
- Spaghetti – Or literally any other pasta shape; pesto is a very forgiving sauce, white pesto included!
- Walnuts
- Dried oregano
- Cream cheese – Or ricotta if that’s what you have on hand.
- Garlic
- Parmesan – Can be substituted with Grana Padano or Pecorino – use a vegetarian option if this matters to you!
- Zest and juice of 1 lemon – Choose a good unwaxed one!
- Good extra-virgin olive oil – Optional, to serve.
Frequently asked questions
You can make this pesto in the food processor, using a mortar and pestle, or just a sharp knife. Each method will produce a different texture, so it depends on what you find easiest and what you’re aiming for in the final dish.
The food processor will make a smooth, uniform sauce; the mortar and pestle will make a smooth sauce with a bit more texture; or if you simply chop/grate all the ingredients up very small and mix them into the cream cheese, you’ll end up with a roughly textured sauce.
Because of our addition of cream cheese, we’d only recommend using this pesto as a pasta sauce.
Other recipes you might enjoy
There are many simple pasta recipes to explore. For instance, try my Vegan Lentil Bolognese, Creamy Caramelized Leek Pasta, or Brown Butter and Caramelized Onion Pasta. You also won’t want to miss this Creamy Lemon and Courgette Pasta with Parmesan or the Pesto Pasta with Ricotta.
Comfort Food
Creamy and Easy Pastina
Easy Pasta Recipes
Easy Creamy Truffle Pasta
Easy Beef Recipes
Slow-Cooked Beef Ragu with Beef Shin
Easy One Pot Dishes
Easy One-Pan French Onion Soup Pasta
If you tried this White Pesto Pasta or any other recipe on the site, please do leave a rating or comment and let us know how it went!
White Pesto Pasta
Ingredients
- 7 oz spaghetti
- 1.75 oz walnuts
- 1 tbsp dried oregano
- 2.6 oz cream cheese, or ricotta
- 2 garlic cloves
- scant 1 oz Parmesan
- Zest and juice of 1 lemon
- Pinch of salt
- Olive oil, to serve
- Black pepper, to serve
Instructions
- Start by boiling the spaghetti according to the package directions. Drain the pasta, reserving some pasta water.
- Chop the walnuts, mince the garlic, and finely grate the Parmesan.
- In a bowl, stir together the walnuts, garlic, oregano, cream cheese, lemon juice and zest, and a pinch of salt. Alternatively, pound them in a mortar and pestle, or blitz in a food processor.
- Add the pasta back to the pan and stir through the pesto along with a splash of pasta water.
- Plate up with lots more grated Parmesan, a drizzle of olive oil, and some cracked black pepper.
Notes
- The food processor will make a smooth, uniform sauce.
- The mortar and pestle will make a smooth sauce with a bit more texture.
- If you simply chop/grate all the ingredients up very small and mix them into the cream cheese, you’ll end up with a roughly textured sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
