If you like this recipe, please tag @bontasanapasta in your stories.

Ingredients · Serves 4

• 250 grams (one box) of White Corn Maccheroni Bontasana
• 180 grams almond ricotta
• 1 small Tropea onion
• 8–10 walnuts
• 3 tablespoons extra virgin olive oil
• 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