Walnut, ricotta and marjoram sauce on rigatoni pasta
A creamy rigatoni pasta dish with ricotta, pancetta and parmesan that is rich and completely satisfying
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Colander
- Pot
- Nonstick skillet
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 100 grams fresh New Zealand walnut halves
- 100 grams ricotta
- 1 clove garlic, peeled and crushed
- 1 tablespoon lemon juice
- 125 millilitres cream
- 1 tablespoon chopped fresh marjoram
- 400 grams rigatoni
- 12 small rashers pancetta
- olive oil
- freshly grated parmesan, to serve
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