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Trenette al sugo di noci

A recipe so simple and tasty pasta, available in a few minutes and always great effect. A part of my adoration for dried fruit in general, and especially for walnuts in fact, I can tell you that this is a dish that never fails. There are different versions of this pasta, but in the end I find myself always realize this, which for me is always the best, most delicious and flavorful, as well as soft and delicate.

To enhance the flavor of the sauce and the nuts can not be combined with one of those super pasta! The cheese in question is used specifically for this recipe is that of ' Farm Mancini, of which I will talk in detail in the next few days and I can not do without, to taste, elegance and passion.

Ingredients: 350 gr

trenette Farm Mancini

250 g fresh ricotta

3 tablespoons cream (optional)

60 g chopped walnuts

extra virgin olive oil garlic salt

pepper

Preparation Cook the pasta in salted water, in this case trenette Mancini keep cooking to perfection and the flavor is unmistakably better. In a small saucepan, heat a few tablespoons of oil with a clove of crushed garlic for a few minutes. Remove the garlic and add the ricotta, which you have previously done drain, stirring gently. Chop walnuts and add to the ricotta. In the event that the sauce is too thick add a couple tablespoons of cream. Cook for a few minutes and season with salt and pepper. Drain the pasta slightly al dente and let it blow up quickly in a pan with the sauce. Serve hot with a sprinkling of pepper and chopped walnuts.