Spaghetti with ricotta pesto and hazelnuts belong to that type of dishes that require few ingredients and little preparation time but deliver an absolutely exceptional result in terms of taste and flavor. Pesto pasta is often prepared in every household; it requires very little preparation time, making it a “ready-to-use” dish even for those who work. I added rustic ricotta, but the kind found in any supermarket is fine, a generous sprinkle of chopped walnuts, and a nice grating of parmesan. Then, to finish, a ladle of cooking water for the final creaminess. I assure you it turned out to be a truly mouth-watering dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti with Ricotta Pesto and Hazelnuts
- 1.1 lbs spaghetti
- 5 tbsps Genovese pesto
- 7 oz ricotta
- 1/3 cup hazelnuts (chopped)
- basil
- to taste salt
Tools
- 1 Cast iron skillet
- 1 Pot
- 1 Wooden spoon
- 1 Tongs
Steps for Spaghetti with Ricotta Pesto and Hazelnuts
First, take a pan and add the ricotta, basil pesto, and chopped hazelnuts. Mix everything with a wooden spoon or a fork.
Set aside and focus on cooking the pasta.
Cook the spaghetti al dente in plenty of salted water.
Once cooked, use kitchen tongs to transfer the spaghetti directly into the ricotta, pesto, and hazelnut mixture.
Mix everything well and serve with hazelnuts on top and a fresh basil leaf.
All that’s left is to enjoy this delicious first course.
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