Serves: 4
Total Calories: 639
1 Place the walnuts and pine nuts in a food processor or blender. Grind the nuts just until fine. (Don't overprocess into a paste.)
2 In a medium skillet, melt the butter over medium heat. Add the garlic and parsley and cook 1 minute. Stir in the ground nuts and ricotta. Stir to blend and heat through.
3 Meanwhile, bring about 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook, stirring often, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
4 In a large heated serving bowl, toss the pasta with the sauce and grated cheese. Add a little of the cooking water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Creamy Nut Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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