Trenette Al Pesto Di Noci (trenette With Walnut Pesto) – a delicious recipe with walnuts, garlic, extra virgin olive oil, milk ricotta cheese, salt, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
9057
kcal
Calories
900
g
Fat
192
g
Carbs
207
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 lb shelled walnuts, 1 teaspoon finely chopped garlic, 2 tablespoons extra virgin olive oil, ¼ cup whole milk ricotta cheese, and more.
Yes, Trenette Al Pesto Di Noci (trenette With Walnut Pesto) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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