Giuliano Hazan

Trenette with Walnut Pesto

Trenette al Pesto di Noci

Preparation info
    • Difficulty

      Easy

Appears in
The Classic Pasta Cookbook
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Walnut pesto, like the basil pesto, is a specialty of Liguria on the Italian Riviera. It is good with fettuccine (known as trenette in Liguria) and is also traditionally used with pansoti, a triangular shaped stuffed pasta traditionally filled with five different local wild greens.

Ingredients

  • Trenette (fettuccine) made with 3 eggs and 2 ¼ cups flour
  • 6 ounces

Method

  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
  2. Peel the garlic clove and put it with the walnuts in a food processor. Run the processor until the nuts and garlic are very finely chopped. Add the olive oil, ricotta, and 1 ¼ teaspoons salt and run the processor again until everything is well mixed. Transfer the mixture to a

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