Trofie with Ligurian walnut sauce

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Walnuts20 g
• Ricotta30 g
• Garlic1 clove
• Dried marjoramto taste
• Extra virgin olive oil1 teaspoon
• Parmigiano Reggiano5 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, peel the garlic, remove the green sprout and keep only half of it, as raw garlic is very strong.
3. In a food processor, blend the walnuts, ricotta, half garlic clove, a pinch of dried marjoram, the oil and a pinch of salt with a few spoonfuls of water, until you have a smooth, thick cream.
4. Salt the water once boiling and cook the durum wheat trofie for the packet time (about 11–12 minutes), until al dente; save a ladleful of the cooking water.
5. Drain the pasta into a bowl, toss it with the walnut sauce and loosen with the cooking water, stirring until creamy; finish with the grated Parmigiano Reggiano.