Prep 15 mins
Cook 25 mins
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.
- 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
- 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.