This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a born and bred Genovese like our founder Alessandro, is wrong. It is, more properly, salsa di noci (or sarsa de noxi in local Genovese).
Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring fresh oregano, garlic and a drop of milk - which gives salsa di noci its remarkable velvet texture - in the background. Belin! (You may need to Google this - it’s another local Genovese term…)
The pansoti, literally ‘big bellies’, are chunky little paunches that hold the moist, soft ricotta & spinach, and complement the delicate, silky sauce. We have also added some crushed walnuts to offer a little crunch.
Photo credit to @hungry_anja
INGREDIENTS (allergens in bold):
Fresh pasta 56%: Wheat Flour, Durum Wheat Flour, Salt, Water
Filling 44%: Ricotta cheese (Mlik), Spinach, Salt, Black pepper, Nutmeg
Walnut pesto: Walnuts (50%), Extra Virgin Olive Oil, Parmesan Cheese (Milk), Salt, Garlic
GARNISH INGREDIENTS: Toasted Walnuts, Parmesan cheese
Keep refrigerated. Use within 3 days of delivery
FREEZING: The product can be frozen (ideally on day of delivery) and keeps for 2 months in the freezer. The pasta should be cooked directly from frozen. The salsa di noci needs to be defrosted, either overnight in the fridge, or by putting it (still sealed in the bag) in hot water for 4-5 minutes, until thawed & heated through.
Download the recipe card
Ricotta and Spinach Pansoti with a Ligurian Walnut Sauce & Parmesan
Please note the above nutritional guidance is based on our estimates only.