Rigatoni with ricotta-sage pesto from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 28) by Christopher Kimball

  • sage
  • Parmesan cheese
  • ricotta cheese
  • lemons
  • parsley
  • walnuts
  • rigatoni pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on September 22, 2019

    We loved this recipe! I didn’t have enough parsley so substituted about half a cup with arugula. This worked very well and didn’t overpower the taste of the sage. I also added manchego cheese in place of Parmesan. This also worked really well. You could use the pesto as an amazing condiment on crackers or sandwiches.

  • Jane on July 05, 2019

    This was just ok. My parsley and sage plants are very healthy so I decided to make this recipe even though it didn’t jump out at me. It was easy to make and edible, just not very interesting.

  • Lepa on April 02, 2019

    This is very easy to put together and delicious. The walnuts are an especially nice touch.

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