Trenette Al Pesto Di Noci (trenette With Walnut Pesto)

1. 1

   Add 4 quarts water to a large, deep pot and place over high heat.

2. 2

   Put walnuts and garlic in a food processor and chop as finely as possible.

3. 3

   With machine running, pour in olive oil and process until well mixed.

4. 4

   Add the ricotta, a pinch of salt, and process until well mixed.

5. 5

   Transfer the mixture to the serving bowl; add the cream mixing well with a wooden spoon.

6. 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. 7

   When the pasta is cooked al dente, put 1/4 cup of the boiling water in the bowl with the walnut sauce.

8. 8

   Drain the pasta.

9. 9

   Toss the pasta in the serving bowl with the sauce and the grated cheese.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.