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
- 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.
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)