10 mins
15 mins
Serves 2

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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  • 1/4 pkg Italpasta Gluten Free Fusilli
  • 1 tbsp extra virgin olive oil
  • 1/4 cup walnut halves, toasted, divided
  • 1/4 cup ricotta cheese
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • 1 tsp fresh thyme
  • 1/4 cup Parmesan Cheese, grated
  • 1 tbsp fresh parsley, chopped
  • lemon zest
  • 3/8 cup green peas (fresh or frozen)


  • 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.
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Nutritional Analysis

Calories: 475kcalCarbohydrates: 55gProtein: 14gFat: 24gCholesterol: 27mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 66mgCalcium: 170mgIron: 2mg