Treccioni with Ricotta cheese & Walnuts

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Treccioni
• 1 tablespoon Redoro Extra Virgin Olive Oil
• 8oz fresh Ricotta Cheese
• A handful of walnuts
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Treccioni pasta and cook according to the package directions.
2. In a large bowl whip the ricotta by adding a couple tablespoon of pasta cooking water and a pinch of salt. Taste for flavour! 
3. When the pasta is ready, add it to the bowl with the walnuts and mix!
4. Feel free to add some more pasta cooking water for creaminess. Simple and delicious!