Delicious Recipes

Croxetti with Walnut Pesto

in cucina con pina

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Croxetti with walnut pesto, as I mentioned yesterday, this recipe is typical of Liguria, a colorful and floral region that, with its climate, attracts tourists in every season. The origin of Croxetti is very ancient; noble families of the time would order their cooks to prepare this type of pasta and imprint the family crest on both sides to remind the guests invited to the banquets who dominated the territory. You can find croxetti in specialized gourmet shops; as for me, I do not rule out the possibility of making them myself in the near future, I would love to! For the walnut and ricotta pesto, click here for the recipe. This medal-shaped pasta can be simply dressed with tomato and basil, or with a sauce like meat ragù or vegetable ragù; it lends itself well to any dressing. If you want to visit blog.giallozafferano.itvaipinacucina, you will find many of my other recipes. I love traveling and getting to know new places, and the culinary aspect is a way to learn about a land and its people.

  • Difficulty: Very Easy
  • Cost: Economical
  • Preparation time: 10 Minutes
  • Portions: 4 people
  • Cooking methods: Stovetop
  • Cuisine: Regional Italian
  • Region: Liguria
  • Seasonality: All seasons
376.50 Kcal
calories per serving
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  • Energy 376.50 (Kcal)
  • Carbohydrates 27.15 (g) of which sugars 2.18 (g)
  • Proteins 8.34 (g)
  • Fat 25.60 (g) of which saturated 3.60 (g)of which unsaturated 16.91 (g)
  • Fibers 3.35 (g)
  • Sodium 636.90 (mg)

Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 6.35 oz walnut pesto (with ricotta)
  • 10.58 oz pasta (Croxetti)
  • 1.06 oz walnut kernels
  • 1.06 oz chopped pistachios

Tools

  • Pot
  • Chopper

Preparation

  • For the Croxetti with walnut pesto, prepare the pasta cooking, leaving yourself 2 minutes to mix it with the walnut pesto; remember to save a little cooking water, as a bit is always needed for pasta blending. My final surprise ingredient is chopped pistachios on the croxetti as if it were grated cheese.

  • Ready!

Notes

Here’s how to prepare the Walnut and Ricotta Pesto

https://blog.giallozafferano.it/vaipinacucina/pesto-noci-e-ricotta/

https://blog.giallozafferano.it/vaipinacucina/pesto-noci-e-ricotta/

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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