White Corn Maccheroni with Almond Ricotta, Tropea Onion and Walnuts

White Corn Maccheroni with Almond Ricotta, Tropea Onion and Walnuts
Plate of White Corn Maccheroni with Almond Ricotta, Tropea Onion and Walnuts
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Serves 4


One box of White Corn Maccheroni Bontasana
180 grams almond ricotta
3 tablespoons extra virgin olive oil
8–10 walnuts
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

Maccheroni № 25 · White Corn

[price per 250 g box = €4,90]

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