Pasta in Walnut Ricotta Sauce

Ingredients

• 400 g tagliatelle
• 250 g ricotta
• 250 ml heavy cream
• 100 g walnuts
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 2 tbsp parmesan (freshly grated)
• 2 tbsp parsley

Instructions

1. 1.

   Add the tagliatelle to plenty of boiling salted water and cook until al dente. In the meantime, combine ricotta, heavy cream, half the walnuts, salt, pepper, nutmeg, and parmesan in a blender and puree until smooth. Finely chop the parsley leaves and fold them into the mixture.

2. 2.

   Drain the pasta, reserve some cooking water, let it drain, then mix with the ricotta cream. If the sauce thickens too quickly, stir in 3–4 tbsp of reserved cooking water. Distribute the tagliatelle on plates, sprinkle with the remaining chopped walnuts, and serve immediately.