Ingredients

serves 4:

  • 320g fusilli or other favourite short pasta
  • 400g Ricotta di Capra Moliterno
  • Extra virgin olive oil as required
  • Salt and pepper as required
  • Walnut kernels as required
Method

Cook the fusilli in plenty of salted water. While the pasta is cooking, mix the ricotta, stirring it with a fork to a creamy consistency.
Add two tablespoons of oil, a pinch of salt and pepper and a small ladle of the pasta’s cooking water. Keep mixing until you get a smooth sauce.
Drain the fusilli and serve with the ricotta sauce on top, garnished with the walnut kernels.

This article is also available in: Italian