Macaroni with walnut and ricotta pesto
-
20 minutes
Recipe in collaboration with
Cook 'n' RollIngredients
For 3 persons
-
375 g
-
25 g
Parmesan cheese
-
20 ml
olive oil
-
25 g
ricotta cheese
-
1 tbsp
lemon juice
-
3
cloves of garlic
-
30 g
walnuts (plus 2 - 3 for decoration)
-
salt and ground pepper
Anco Professional Cooking-resistant Macaroni short
Anco Professional Cooking-resistant Macaroni short is one of the most traditional short pastas on the market. The slightly curved, concave shape allows for ideal absorption of sauces and offers a full mouthfeel. Whoever says macaroni automatically says macaroni with cheese and ham, a classic in every kitchen. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies if the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.
Preparation
- Break the Parmesan into cubes and mix to form small balls.
- Add the nuts and continue mixing.
- Add the olive oil little by little and mix until you obtain a thick pesto.
- Add the ricotta and lemon juice and mix well (or mix gently). Add salt if needed (to taste).
- Cook the pasta al dente as directed on the packaging. At the end, take a cup of cooking water and set aside.
- Put the pesto in a bowl. Add 3–4 tablespoons of cooking water and mix until creamy. Season generously with pepper.
- Mix the pasta with the diluted pesto. Serve the pasta finished with walnut and chives.
