Spaghetti with Ricotta, Walnuts and Pomegranate

Cook the spaghetti in boiling salted water until al dente, then drain. Meanwhile, toast the walnuts in a dry pan for a few mins, then blitz in a food processor and mix in a bowl with the ricotta, garlic, lemon juice and half the zest.
Add a splash or two of the pasta water to the ricotta mixture and stir until smooth. Add to the pasta with the pecorino, and toss well to coat. Season, drizzle with olive oil and stir through the basil leaves and pomegranate seeds. Sprinkle with lemon zest and black pepper, and serve.

20 mins

4 serving

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