Name: Fettuccine with Walnut Pesto (Fettuccine al Pesto di Noci)
Total time: 20 min
Yield: Serves 4 as a single-course meal or 6 as part of a multicourse meal
Cuisine: Italy
Ingredients: Egg Pasta of Emilia Romagna, cut into fettuccine, or 9 ounces dried egg fettuccine; ¼ cup freshly grated Parmigiano-Reggiano; ¼ cup heavy cream; Freshly ground black pepper; Salt; 4 ounces shelled walnuts; 1 small clove garlic; ¼ cup whole-milk ricotta; 1 tablespoon extra virgin olive oil

Preparation info

Serves
4
as a single-course meal

Difficulty
Easy
Ready in
20 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Pesto is not only made with basil. In fact, it can be any ingredient ground fine, traditionally with a mortar and pestle, though most people use a food processor or blender now. The most famous pesto in Liguria is basil pesto, but almost equally popular in the region is one made with walnuts and ricotta.

Ingredients

1 small clove garlic
4 ounces shelled walnuts
1 tablespo

Method

Fill a pot for the pasta with at least 6 quarts water, place over high heat, and bring to a boil.
Peel and finely chop the garlic and put it with the walnuts and olive oil in a food processor. Run the processor until the mixture is smooth. Add the ricotta and run the p

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Ingredients

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