Fettuccine with Walnut and Ricotta Pesto


  • 350 g Fettuccine noodles
  • 100 g Sheep’s milk Ricotta cheese
  • 50 g Shelled walnuts for pesto
  • 30 g Shelled and coarsely chopped walnuts for topping
  • 60 g Whole milk
  • 30 g Extra virgin olive oil
  • 35 g Parmesan cheese
  • Salt and pepper according to taste


  • Blend 50 g of walnuts together with the extra virgin olive oil until a creamy consistency is obtained
  • Add the ricotta, previously well drained, the whole milk and Parmesan cheese and blend again
  • Taste and add salt – only if necessary – and pepper
  • Cook the fettuccine in plenty of boiling water for about 3 minutes, until al dente
  • Drain and put a little cooking water aside
  • Sauté the fettuccine in a pan together with the pesto. If the sauce is too dense, add a tablespoon of cooking water
  • Arrange in a serving dish and top with some chopped walnuts and no more than a couple of Parmesan cheese flakes

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