Ricotta and walnut pasta drizzled with Bruschetta extra virgin olive oil

1. Bring a large pot of generously salted water to a boil and cook the Favuzzi fusilli according to the package directions until al dente.
2. Meanwhile, add the ricotta, walnuts, olive oil, Parmigiano Reggiano, and plenty of freshly ground black pepper to a food processor. Blend until smooth and creamy.
3. Reserve about ½ cup of the pasta water. Drain the pasta and immediately toss it with the ricotta mixture, adding a splash of pasta water as needed until the sauce is silky and coats every piece of pasta.

Serving suggestion :Top with crushed walnuts, freshly cracked black pepper, and a final drizzle of Favuzzi Bruschetta extra virgin olive oil.