Macaroni with walnut and ricotta pesto
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20 minutes
Recipe in collaboration with
Cook 'n' RollIngredients
For 3 persons
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375 g
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25 g
Parmesan cheese
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20 ml
olive oil
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25 g
ricotta cheese
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1 tbsp
lemon juice
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3
cloves of garlic
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30 g
walnuts (plus 2 - 3 for decoration)
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salt and ground pepper
![5410028131207_Macaroni_L_500g[1]](https://www.soubry.be/storage/files/d17ba9c5-1b75-413b-87fb-573499cb99ca/product_card_5410028131207-macaroni-l-500g1.webp)
Macaroni
Soubry macaroni is a long, hollow pasta that pairs wonderfully with a meat such as steak, pork tenderloin, veal medallions, etc. or a creamy cheese sauce.
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.
