Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pomegranate, ricotta and walnut spaghetti recipe

10 ratings

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.