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NOODLES WITH RICOTTA AND WALNUTS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Vegetarian
Madison
Amount Measure Ingredient -- Preparation Method
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10 ounce Whole wheat pasta
Salt
1 cup Ricotta cheese
- at room temperature
4 tablespoon Soft butter
1 tablespoon 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 tablespoon Snipped chives
1 tablespoon Finely chopped chervil
-=OR=- Parsley
Freshly ground pepper
BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta is
dried, add it at this time. If it's fresh, wait until you've put together sauce
ingredients. Have ready heated serving bowl or plates.
Roughly mix ricotta cheese, butter, walnut oil, 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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