Noodles with ricotta & walnuts

4 Servings

Ingredients

Quantity Ingredient
10 ounces Whole wheat pasta
Salt
1 cup Ricotta cheese at room temperature
4 tablespoons Soft butter
1 tablespoon Walnut oil
⅓ cup Walnuts, finely chopped
½ 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

Directions

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, ¼ 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.

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