Pansoti al Sugo di Noci

Name: Pansoti al Sugo di Noci
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 500 g pansoti; 100 g walnuts; 1 garlic clove; 50 g ricotta; 40 ml olive oil; marjoram a few leaves; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pansoti al Sugo di Noci hails from the verdant hills of Liguria, where it captures the essence of the region's lush greenery. Traditionally enjoyed during the cooler months, this dish brings warmth and comfort to tables across the coastal villages. Its origins are deeply rooted in the land, with the fresh ingredients reflecting the bounty of the Ligurian countryside.

This dish offers a creamy embrace, with the smooth, nutty sauce of walnuts and ricotta enveloping the tender pansoti. The aroma of garlic and a hint of marjoram elevate the rich, earthy flavors, creating a harmonious balance in each bite. Finished with a drizzle of olive oil, it celebrates simplicity and the natural beauty of its ingredients.

Ingredients

500 gpansoti
100 gwalnuts
1garlic clove
50 gricotta
40 mlolive oil
marjorama few leaves
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil and generously salt it. This will be used to cook the pansoti, and the salted water will enhance the flavor of the pasta.
In a wide pan over medium heat, add 40 ml of olive oil and let it warm up slightly. Add 1 finely chopped garlic clove and sauté until it becomes fragrant and just golden, being careful not to let it burn as this will make it bitter.
Add 100 g of walnuts to the pan and toast them gently in the oil and garlic mixture. Stir frequently until the walnuts are lightly browned and release a nutty aroma, which indicates they are toasted perfectly.
Transfer the walnut mixture to a food processor. Add 50 g of ricotta and a few leaves of marjoram. Blend until you achieve a smooth, creamy consistency, then taste and adjust with fine sea salt as needed.
Return the sauce to the pan and keep it warm over low heat. This will allow the flavors to meld together while you cook the pasta.
Add 500 g of pansoti to the boiling water and cook until just shy of al dente. The pasta should be firm to the bite but cooked through, which will allow it to absorb the sauce better.
Reserve a cup of the starchy pasta water before draining the pansoti. This water will help to loosen the sauce and bind it to the pasta.
Add the drained pansoti to the pan with the walnut sauce. Toss gently to coat the pasta evenly, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Serve the Pansoti al Sugo di Noci hot, garnished with a few extra marjoram leaves if desired. The pasta should be well-coated with the creamy walnut sauce, highlighting the traditional Ligurian flavors.