Pasta ricotta e walnuts

Here’s a simple recipe to prepare Pasta with ricotta and walnuts, a typical dish of Italian cuisine that is perfect for a quick yet tasty dinner.

Ingredients

• 320 g of pasta (penne rigate or fusilli work well)
• 250 g of fresh ricotta
• 100 g of shelled walnuts
• 50 g of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• Chopped parsley (optional, for garnishing)

Preparation

1. Bring a pot of salted water to a boil for the pasta.
2. While the water is boiling, chop the walnuts into not too small pieces. You can also use a mixer, but be careful not to turn them into powder.
3. In a large bowl, mix the ricotta with a drizzle of olive oil and half of the grated Parmesan cheese, adjust with salt and pepper, and stir until you get a homogeneous cream.
4. Cook the pasta al dente following the instructions on the package.
5. Drain the pasta, saving some of the cooking water.
6. Pour the pasta into the bowl with the ricotta cream and add the walnuts. Mix well, adding some cooking water if necessary, to make the mixture creamier.
7. Serve on plates, finishing with the remaining Parmesan cheese, a drizzle of raw extra virgin olive oil, and if you wish, a sprinkle of chopped parsley.

Curiosity

Walnuts not only add crunchiness and a unique taste to the dish but are also rich in Omega-3 fatty acids, beneficial for the heart and circulatory system. Moreover, ricotta adds a note of sweetness and creaminess that perfectly matches the consistency of the pasta.

Enjoy your meal!