15 Mins
12 Mins
4
Main
Vegetarian; Gluten free option
Ricotta Sage pesto with SALVIUM spice blend as a highlight
A ricotta pasta built around sage and walnut pesto, finished with La Botanique Sacrée SALVIUM for clean mineral depth and green aromatics. The blend’s sage, rosemary, thyme, bay, and juniper thread through ricotta and pasta water for a glossy, modern apothecary finish.
Ingredients
400 g rigatoni (use gluten free if needed)
80 g walnuts, toasted
12–16 fresh sage leaves, stems removed
250 g whole-milk ricotta, well drained
60 g finely grated Grana Padano or vegetarian hard cheese, divided
2 tsp SALVIUM
1 small garlic clove
1 tsp dried lemon peel powder or the fine zest of 1 lemon
60 ml OLEA432 award winning EVOO, plus more for finishing
Freshly ground black pepper
Sea salt, as needed
1–2 tbsp lemon juice, to taste
Optional finish: a pinch SALVIUM for bright top notes
Directions
Make the pesto
In a processor, pulse walnuts, sage, garlic, SALVIUM , and lemon peel to a coarse crumb. Stream in olive oil to a loose pesto.
Cook pasta
Boil rigatoni in well-salted water to al dente. Reserve 300 ml pasta water and drain.
Create the ricotta cream
In a warm bowl, whisk ricotta with 80–120 ml hot pasta water until silky. Fold in half the cheese.
Emulsify
Add hot pasta and pesto to the ricotta bowl. Toss, splashing in more pasta water until glossy and lightly sauced.
Finish and Serve
Season with pepper, a squeeze of lemon, and remaining cheese. Drizzle a little oil. Optional: dust with some additional SALVIUM
Nutrition & Chef Notes
Salt awareness. SALVIUM contains salt. Season in small increments after adding cheese and pasta water.
Texture key. Warm ricotta and hot pasta water create a stable emulsion that clings to rigatoni’s ridges.
Walnut lift. Toasted nuts carry sage aromatics and add gentle bitterness for balance.
Gluten free path. Use quality gluten free rigatoni and adjust water additions gradually.
Make-ahead. Pesto holds 2–3 days chilled. Add a splash of hot water to loosen before tossing.
Why It Works
Sage and walnut sit in classic harmony. SALVIUM amplifies that profile with rosemary, thyme, bay, and a light juniper snap, while its mineral base steadies the salt line. Ricotta and starchy water build a creamy suspension without heaviness. Lemon threads brightness through the fat, keeping the finish clean and aromatic.
