Ingredients:
400 g./3/4 lb. pasta
300 g./10 oz. ricotta cheese
20 walnuts
grated Pecorino (Italian cheddar)
extra-virgin olive oil
Preparation:
Boil pasta until al dente; blend ricotta with walnuts and oil; add salt and pepper and place sauce in a bowl. Drain pasta thoroughly and, whilst hot, add Pecorino and serve.
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