Trenette with Walnut Pesto

Trenette al Pesto di Noci

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.


  • Trenette (fettuccine) made with 3 eggs and 2 ¼ cups flour
  • 6 ounces shelled walnuts
  • 1 small garlic clove
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh, whole milk ricotta
  • Salt
  • ¼ cup heavy cream
  • ¼ cup parmigiano-reggiano, freshly grated


  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 serving bowl and add the cream, mixing it in with a wooden spoon.
  3. Add 2 tablespoons salt to the boiling pasta water, add the trenette, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the walnut sauce and add the parmesan cheese. Serve at once.

Also good with: