Trenette Al Pesto Di Noci (trenette With Walnut Pesto)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb shelled walnuts
• 1 teaspoon finely chopped garlic
• 2 tablespoons extra virgin olive oil
• 1/4 cup whole milk ricotta cheese
• 1 pinch salt
• 1/4 cup heavy cream
• 1/4 cup freshly grated parmigiano-reggiano cheese (the real thing, please)
• 1 tablespoon salt

Recipe

• 1 add 4 quarts water to a large, deep pot and place over high heat.
• 2 put walnuts and garlic in a food processor and chop as finely as possible.
• 3 with machine running, pour in olive oil and process until well mixed.
• 4 add the ricotta, a pinch of salt, and process until well mixed.
• 5 transfer the mixture to the serving bowl; add the cream mixing well with a wooden spoon.
• 6 when the water is boiling, add the tablespoon of salt and drop in the pasta all at once, stirring until water returns to a boil.
• 7 when the pasta is cooked al dente, put 1/4 cup of the boiling water in the bowl with the walnut sauce.
• 8 drain the pasta.
• 9 toss the pasta in the serving bowl with the sauce and the grated cheese.
• 10 serve at once.