Pansotti Pasta with Walnut Pesto Sauce
How to make fresh homemade Pansotti Genovesi. This easy dish from Liguria features fresh stuffed pasta tossed in a creamy walnut pesto sauce.
Servings: 4
Calories: 673kcal
Equipment
- Large pot
- Large Skillet
- Wooden spoon or spatula
- cheese grater
- Food processor
- baking sheet
Ingredients
- 600 g Fresh Pansotti Pasta
- 100 g Walnuts
- 40 g Parmesan grated
- 1 Garlic Clove
- 50 g Breadcrumbs
- 1 cup Milk
- 1 tsp Dried Marjoram
- Salt & Pepper
Instructions
- To make the walnut pesto, preheat the oven to 275 F. Spread the walnuts across a large baking sheet. Toast for 10 minutes until nuts are golden brown.
- Meanwhile, soak the breadcrumbs in milk and squeeze out any excess.
- Let nuts cool and the blitz together in a food processor with the rest of the pesto ingredients, adding enough milk to create a thick consistency. Season to taste.
- Bring a large pot of salted water to boil and simmer the pansotti for 5 minutes.
- Add a little pasta water to the walnut pesto until creamy.
- Drain the pasta then toss with the walnut pesto. Serve hot.
Nutrition
Calories: 673kcal | Carbohydrates: 78.2g | Protein: 29.5g | Fat: 29.3g | Saturated Fat: 3.2g | Cholesterol: 50mg | Sodium: 454mg | Potassium: 196mg | Fiber: 2.3g | Sugar: 3.8g | Calcium: 204mg | Iron: 2mg
