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Noodles with ricotta and walnuts
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| Artist: |
_ |
| Categories: |
Noodles, Pastas & Noodles, Vegetables, Walnuts |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 10
| oz | Whole wheat pasta | | | Salt | | 1
| cup | Ricotta cheese | | | - at room temperature | | 4
| tbsp | Soft butter | | 1
| tbsp | Walnut oil | | 1/3
| cup | Walnuts, finely chopped | | 1/2
| cup | Fresh garted Parmesan cheese | | | Parmesan cheese for garnish | | 1
| cup | Half-and-half | | | -=OR=- Milk or Pasta Water | | 1
| tbsp | Snipped chives | | 1
| tbsp | Finely chopped chervil | | | -=OR=- Parsley | | | Freshly ground pepper |
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Procedures:
| 1 | Bring large pan of water to boil for pasta and add salt to taste. | | 2 | If pasta is dried, add it at this time. | | 3 | If it"s fresh, wait until you"ve put together sauce ingredients. | | 4 | Have ready heated serving bowl or plates. | | 5 | Roughly mix ricotta cheese, butter, walnut oil, ?cup walnuts and grated parmesan cheese. | | 6 | Thin with half-and-half, stir in herbs and season with salt and pepper. | | 7 | Transfer mixture to wide skillet. | | 8 | About the time pasta is done, gently warm sauce over low flame. | | 9 | Cook and drain pasta and add it directly to pan with ricotta mixture. | | 10 | Toss everything together well, then place in heated bowl. | | 11 | Scatter remaining walnuts over pasta and sprinkle with grating of parmesan cheese and plenty of ground pepper. |
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