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Pomegranate, ricotta and walnut spaghetti recipe

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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
Vegetarian

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

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2850kj
681kcal 34%
Fat
39g 56%
Saturates
7g 56%
Sugars
11g 12%
Salt
0.4g 7%

of the reference intake
Carbohydrate 65.7g Protein 20g Fibre 3g

Method

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.

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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.