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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add 4 quarts water to a large, deep pot and place over high heat. | 2. Put walnuts and garlic in a food processor and chop as finely as possible. | 3. With machine running, pour in olive oil and process until well mixed. | 4. Add the ricotta, a pinch of salt, and process until well mixed. | 5. Transfer the mixture to the serving bowl; add the cream mixing well with a wooden spoon. | 6. When the water is boiling, add the tablespoon of salt and drop in the pasta all at once, stirring until water returns to a boil. | 7. When the pasta is cooked al dente, put 1/4 cup of the boiling water in the bowl with the walnut sauce. | 8. Drain the pasta. | 9. Toss the pasta in the serving bowl with the sauce and the grated cheese. | 10. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1/2	lb	shelled	2004.8807	0.0	0.0	226.7965
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
extra virgin olive oil	2	tablespoons		-	-	-	-
milk ricotta cheese	1/4	cup		107.88	1.8848	6.9812	8.0476
salt	1	pinch		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
salt	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.