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WALNUTS

WALNUT, PINENUT AND RICOTTA PASTA SAUCE

Tagliatelle con le noci

Liguria
Preparation - Easy
Serves 4

3/4 cup shelled walnuts, in pieces
1/3-cup pine nuts, toasted
1/2 clove garlic, finely chopped
2 1/2 T fresh parsley, finely chopped
1/2-cup ricotta cheese
4 T olive oil
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
10 oz. (2/3 package) spaghetti or linguine

Place ricotta in a bowl, and break it up with a fork. Carefully toast pine nuts (they burn easily) to a light brown in a small skillet over low heat, shaking pan frequently, 3 to 4 minutes.
Place the walnuts, pine nuts, garlic, and parsley in a food processor and chop finely. (Ligurians would use a mortar and pestle to make the paste.)
Add the olive oil through the opening in the lid of the processor, a little at a time zapping constantly till smooth. Add mixture to ricotta and combine with a wooden fork or spoon. (The dish can be prepared ahead of time and refrigerated. Remove from fridge a couple of hours before serving to be sure the sauce is at room temperature before adding to pasta.)
Meanwhile, cook the pasta 'al dente'.
When done, drain, reserving 1/4 cup of the water.
Transfer pasta to a warm bowl.
Add ricotta mixture and mix well, adding a T or more of the reserved pasta water if you want the pasta more moist - taste and add salt and pepper at this stage (some ricottas are saltier than others).
Serve.
Pass the Parmesan at table.

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