Trenette Al Pesto Di Noci (trenette With Walnut Pesto) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from my favorite Italian cookbook: The Classic Pasta Cookbook by Giuliano Hazan. Walnut pesto, like basil pesto, is a speciality of Liguria on the Italian Riviera. It is good with fettuccine (known as trenette in Liguria) or spaghetti; it is traditionally served with pansoti, a triangular pasta parcel filled with five different local wild greens. Someday I will try to make the pansoti using wild dandelion leaves along with homegrown bitter greens. Feeds 6 with a second course. Cooking time includes bringing water to a boil. 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:
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.
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