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.
My Private Note
Units: US | Metric
- 1Add 4 quarts water to a large, deep pot and place over high heat.
- 2Put walnuts and garlic in a food processor and chop as finely as possible.
- 3With machine running, pour in olive oil and process until well mixed.
- 4Add the ricotta, a pinch of salt, and process until well mixed.
- 5Transfer the mixture to the serving bowl; add the cream mixing well with a wooden spoon.
- 6When the water is boiling, add the tablespoon of salt and drop in the pasta all at once, stirring until water returns to a boil.
- 7When the pasta is cooked al dente, put 1/4 cup of the boiling water in the bowl with the walnut sauce.
- 8Drain the pasta.
- 9Toss the pasta in the serving bowl with the sauce and the grated cheese.
- 10Serve at once.
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Nutritional Facts for Trenette Al Pesto Di Noci (trenette With Walnut Pesto)
Serving Size: 1 (104 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 530.3
- Calories from Fat 473
- Total Fat 52.5 g
- Saturated Fat 9.9 g
- Cholesterol 31.8 mg
- Sodium 1887.6 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 3.8 g
- Sugars 1.5 g
- Protein 12.6 g