Trenette Al Pesto Di Noci (trenette With Walnut Pesto)
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
directions
- Add 4 quarts water to a large, deep pot and place over high heat.
- Put walnuts and garlic in a food processor and chop as finely as possible.
- With machine running, pour in olive oil and process until well mixed.
- Add the ricotta, a pinch of salt, and process until well mixed.
- Transfer the mixture to the serving bowl; add the cream mixing well with a wooden spoon.
- 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.
- When the pasta is cooked al dente, put 1/4 cup of the boiling water in the bowl with the walnut sauce.
- Drain the pasta.
- Toss the pasta in the serving bowl with the sauce and the grated cheese.
- Serve at once.
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RECIPE SUBMITTED BY
<p><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> DH loves Julia Child's The Way to Cook. My absolute two favorite cookbooks are Dorothy Ivens' Glorious Stew (1969) and Anne Sheasby's Light Pasta Sauces (1995). <br />My best hint to other cooks: WRITE in the margins of your cookbooks. I put the date made, rating, and who served to and with what if made for guests. <br />A month off? Go to the beach and read, read, read; go snorkling; beachcomb for shells ... <br /> <br /> <br /><img src=http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg alt= /></p>