Macaroni with hazelnut pesto and salty ricotta

19/11/2014 - Ingredients:
- 500 g Maccheroni "Pastificio Mancini"
- 100 g toasted hazelnuts
- 1 clove of garlic from Nubia
- Soft inner part of bread
- Milk "Azienda Agricola Frascio"
- 2 tablespoons grated Parmigiano Reggiano
- Salty sheep's ricotta
- Extra Virgin Olive Oil "La Cinta di Guido"
- Salt
- Pepper

Articolo tratto da: OIP Editorial Department

Ingredients:
- 500 g Maccheroni "Pastificio Mancini"
- 100 g toasted hazelnuts
- 1 clove of garlic from Nubia
- Soft inner part of bread
- Milk "Azienda Agricola Frascio"
- 2 tablespoons grated Parmigiano Reggiano
- Salty sheep's ricotta
- Extra Virgin Olive Oil "La Cinta di Guido"
- Salt
- Pepper

Soak the inner soft part of the bread for 10 minutes in milk. Then, squeeze it and put it with the toasted hazelnuts, garlic, Parmesan cheese and 1/2 cup of olive oil, salt and pepper in a blender.

Chop the ingredients in the mixer on medium until there is a creamy sauce.

Cook the macaroni al dente for 9 minutes. Drain and mix with the hazelnut pesto and 3 tablespoons of the cooking water.

Garnish and serve with grated ricotta.