Pomegranate, ricotta and walnut spaghetti recipe
Pomegranates are in season from October to January, making them a welcome addition to any autumnal dish. Pair with lightly toasted walnuts, creamy ricotta and fresh basil for a well-rounded pasta dish, ideal as a simple dinner for four.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 681 calories / serving
Ingredients
- 300g dried spaghetti
- 150g walnuts
- 2 garlic cloves, grated
- 250g tub ricotta
- 1 lemon, zested and juiced
- 30g grated pecorino (optional)
- 2 tbsp olive oil
- 30g pack fresh basil, leaves picked
- 1 pomegranate, deseeded
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Shop ingredientsEach serving contains
- Energy
- 2850kJ 681.0kcal
- Fat
- 39g
- Saturates
- 7g
- Sugars
- 11g
- Salt
- 0.4g
of the Reference intake
Carbohydrate 65.7gProtein 20.0gFibre 3.0g
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- Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain, reserving 50ml cooking water, and set aside.
- Meanwhile, toast the walnuts in a dry frying pan. Leave to cool a little, then roughly blitz in a food processor. Tip into a bowl and mix with the garlic, ricotta, lemon juice and half the zest.
- Stir enough of the reserved pasta water through the ricotta mixture to make a silky sauce, then toss with the pasta and pecorino (if using) to coat. Season, drizzle with the oil and stir through most of the basil leaves and pomegranate seeds. Scatter over the remaining basil leaves, lemon zest and pomegranate seeds to serve.
- See more Vegetarian recipes
