Trenette Al Pesto Di Noci (trenette With Walnut Pesto)

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

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.

walnuts, garlic, extra virgin olive oil, milk ricotta cheese, salt, heavy cream, cheese, salt

Taken from www.food.com/recipe/trenette-al-pesto-di-noci-trenette-with-walnut-pesto-113026 (may not work)