Ricotta Agnolotti Pasta with Walnut and Yoghurt Sauce
500g Angelo’s Ricotta Agnolotti
1/4 cup walnuts, toasted and most of the skins removed
1/4 cup pine nuts, toasted
1/2 cup fresh bread crumbs (optional)
1 clove crushed garlic
1 cup Greek Yoghurt
1/2 cup chopped parsley
1/4 cup olive oil to combine
Salt and freshly cracked pepper
1/2 cup pasta water
Preheat oven to 170°C and roast walnuts & pine nuts until slightly brown (around 5 to 10 minutes). Remove roasted nuts from the oven and rub walnuts in a tea towel to remove skin. Remove and set aside a 1/4 cup of walnuts and roughly chop, sprinkle these on top of pasta just prior to serving.
In a food processor, blend the remaining walnuts, pine nuts, yoghurt, bread crumbs and garlic until combined and of a smooth consistency. Add the olive oil, seasoning and parsley and blend again for 1 minute.
Cook Angelo’s Ricotta Agnolotti for 15 to 20 minutes in salted boiling water until al dente, then drain, reserving 1/2 a cup of pasta water. Toss the sauce through the Agnolotti and add a little pasta water to thin the sauce, if required.
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