Winter penne rigate

  • 1


  • 350 g0SXE041
  • 200 g trevisan salad
  • ½ onion
  • 120 g walnuts
  • 200 g ricotta
  • 30 g grated Parmesan cheese
  • salt and pepper
Penne Rigate n° 41


Rinse the trevisana salad, and once drained chop it. Heat the oil in a saucepan with a finely chopped onion, the salad and cook fry a few minutes. Add the chopped and peeled nuts, season with salt and pepper, add the ricotta and the parmesan, mix well and remove the pan from the heat.Then cook the pasta in a pan with boiling salted water, drain it, keeping a ladle of cooking water aside, toss the pasta in the pan with the sauce, add the water sauté for a few minutes, stir well and serve.