Ingredients Jump to Instructions ↓

  1. 10 oz Whole wheat pasta

  2. Salt 1 c Ricotta cheese

  3. - at room temperature 4 tb Soft butter

  4. 1 tb Walnut oil

  5. 1/3 c Walnuts, finely chopped

  6. 1/2 c Fresh garted Parmesan cheese

  7. Parmesan cheese for garnish 1 c Half-and-half;

  8. 1 tb Snipped chives

  9. 1 tb Finely chopped chervil

  10. 1/4 cup walnuts and grated Parmesan cheese. Thin with half-and-half, stir in herbs and season with salt and pepper. Transfer mixture to wide skillet. About the time pasta is done, gently warm sauce over low flame. Cook and drain pasta and add it directly to pan with ricotta mixture. Toss everything together well, then place in heated bowl. Scatter remaining walnuts over pasta and sprinkle with grating of Parmesan cheese and plenty of ground pepper. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK


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