by Gina DePalma, Pastry Chef



In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper. Set aside.


Lay out pasta on work surface and cut into 2-inch diameter circles.  Place 1 teaspoon of herb mixture in each one and fold into half moons, pressing firmly to close.  Continue until all are finished.  Bring 6 quarts water to boil and add 2 tablespoons salt.


In a blender, combine oil, nuts, garlic, and cheese and blend until almost smooth, about 1 minute.  Pour into a 12-inch to 14-inch sauté pan and set aside.  Add cream to pan.


Place pansoti in water and cook until tender, about 4 to 5 minutes.  Drain and pour into pan with sauce.  Place over medium heat and toss to coat.  Serve immediately.