🍝 Tagliatelle with creamy walnut ricotta sauce

Name: Tagliatelle with creamy walnut ricotta sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Tagliatelle; 250 g Ricotta; 250 ml whipping cream; 100 g walnuts; salt; pepper (freshly ground); nutmeg (freshly grated); 2 tbsp Parmesan (freshly grated); 2 tbsp parsley

838 kcal · 30 min · 4 servings

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Ingredients

400 g Tagliatelle
250 g Ricotta
250 ml whipping cream
100 g walnuts
salt
pepper (freshly ground)
nutmeg (freshly grated)
2 tbsp Parmesan (freshly grated)
2 tbsp parsley

Instructions

1. Bring a large pot of water to a boil and add some salt.
2. Add the tagliatelle pasta to the boiling water and cook until al dente.
3. Put the ricotta, cream, half of the walnuts, salt, pepper, nutmeg, and Parmesan into a blender.
4. Blend the ingredients in the mixer until you have a smooth sauce.
5. Finely chop the parsley leaves.
6. Stir the chopped parsley into the ricotta sauce.
7. Drain the pasta, but keep some of the cooking water in a cup for later.
8. Mix the drained pasta directly with the ricotta sauce.
9. If the sauce becomes too thick, stir in 3 to 4 tablespoons of the saved cooking water.
10. Portion the tagliatelle onto the plates.
11. Crush the remaining walnut halves slightly with your hands.
12. Sprinkle the walnuts over the pasta and serve the dish immediately.

Nutrition per serving

kcal: 838
Protein: 25 g · Fett/Fat: 48 g · Carbs: 77 g