250 grams White Corn Maccheroni Bontasana
180 grams almond ricotta
3 tablespoons extra virgin olive oil
1 small Tropea onion
Salt to taste
Ground black pepper
Finely slice the spring onion, transfer it to a pan with two tablespoons of oil and a pinch of salt and cook for 7–8 minutes over medium heat.
Remove and set aside. In the same pan pour a tablespoon of oil and the almond ricotta. Add a pinch of salt and freshly ground pepper, mix with a wooden spoon and cook over low heat for a couple of minutes, until you get a creamy sauce.
Boil the White Corn Maccheroni in abundant boiling water, drain when al dente and transfer it to the pan with the cream. Stir to blend, add a tablespoon of the pasta cooking water to reach a creamy consistency.
Serve with chopped walnuts, Tropea spring onion, and ground pepper to taste.
Recipe by Francesca Bettoni, Beauty Food Blog