| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Whole wheat pasta |
|
|
Salt |
| 1 |
c |
Ricotta cheese at room temperature |
| 4 |
tb |
Soft butter |
| 1 |
tb |
Walnut oil |
| 1/3 |
c |
Walnuts, finely chopped |
| 1/2 |
c |
Fresh garted Parmesan cheese |
|
|
Parmesan cheese for garnish |
| 1 |
c |
Half-and-half; =OR=- Milk or Pasta Water |
| 1 |
tb |
Snipped chives |
| 1 |
tb |
Finely chopped chervil =OR=- Parsley |
|
|
Freshly ground pepper |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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