Spaghetti with Walnuts and Buffalo Ricotta
Ingredients
- 1/2 cup walnuts (50 grams)
- 10 basil leaves
- 3/4 cup buffalo ricotta (150 grams)
- 2 anchovies
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 tablespoons grated Parmigiano Reggiano cheese
- 1 garlic clove
- Spaghetti (typically 3.5 ounces per person, about 100 grams)
- Chopped walnuts (for garnish)
- Chopped parsley (for garnish)
Instructions
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Prepare the Walnut Cream:
- In a blender, combine the walnuts, basil leaves, buffalo ricotta, anchovies, extra virgin olive oil, salt, pepper, Parmesan cheese, and garlic clove.
- Blend until smooth and creamy.
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Cook the Pasta:
- Cook the spaghetti in plenty of salted water according to the package instructions until al dente.
- Before draining, reserve a ladleful of the pasta cooking water.
-
Finish the Pasta:
- Pour the walnut cream into a large skillet and thin it with the reserved pasta water.
- Drain the spaghetti and transfer it to the skillet with the walnut cream.
- Sauté over medium heat for one minute, stirring well to coat the pasta with the sauce.
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Serve:
- Serve the spaghetti hot.
- Garnish with chopped walnuts and parsley.
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