1/4 cup of ricotta cheese, well drained (Ricotta is an excellent choice for fillings, desserts, and pasta because it has a lower caloric content than other cheeses. Rich in high-quality protein, it's a great alternative to meat. The name comes from Italian ricotta, meaning recooked, as the whey used in its production is heated multiple times.)
3/4 cup of milk
1/2 cup of chopped walnuts
250 grams of pasta shells
1 clove of garlic
1/4 cup of ricotta cheese, well drained (Ricotta is an excellent choice for fillings, desserts, and pasta because it has a lower caloric content than other cheeses. Rich in high-quality protein, it's a great alternative to meat. The name comes from Italian ricotta, meaning recooked, as the whey used in its production is heated multiple times.)
3/4 cup of milk
1/2 cup of chopped walnuts
250 grams of pasta shells
1 clove of garlic
Blend the garlic, ricotta cheese, and milk in a blender
Add the walnuts and set aside
Cook the pasta until it's al dente, then drain and transfer it to a baking dish
Spread the walnut sauce over the top and place it under the broiler to warm.
