Gluten Free Fusilli with Walnut Lemon Ricotta Sauce and Peas

The nutty undertones and fresh lemon of the cream sauce makes this a simple, yet elegant pasta dish for two.

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Prep Time: 10 mins
Cook Time: 15 mins
Serves: 2



  • Place half of the toasted walnuts in a mini food processor and pulse until finely chopped. Add the ricotta and pulse again until smooth and set aside.
  • Bring a small pot of salted water to boil and cook the fusilli until just under al dente, following package instructions. Reserve 3/8 cup (90 ml) of pasta water, then drain.
  • In a medium sized skillet, add olive oil, garlic and thyme and sauté on medium heat for 1 minute or until garlic and thyme are fragrant.
  • Add the walnut and ricotta mixture, salt and 3/4 of the pasta water and bring to a simmer to heat through.
  • Add cooked pasta, Parmesan cheese, and lemon zest and toss well to coat.
  • Next add the lemon juice and peas, toss and simmer for a couple of minutes until peas are heated through adding more pasta water if needed to thin out sauce.
  • Roughly chop remaining toasted walnuts and sprinkle over pasta. Serve immediately, garnished with chopped parsley.

Nutritional Analysis

Calories: 475kcal | Carbohydrates: 55g | Protein: 14g | Fat: 24g | Cholesterol: 27mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 66mg | Calcium: 170mg | Iron: 2mg