Noodles With Ricotta And Walnuts

Recipe Ingredients

10 oz	284g	Whole wheat pasta
		Salt
1 cup	146g / 5.1oz	Ricotta cheese - at room temperature
4 tablespoons	60ml	Soft butter
1 tablespoon	15ml	Walnut oil
1/3 cup	48g / 1.7oz	Walnuts - finely chopped
1/2 cup	73g / 2.6oz	Fresh garted parmesan cheese
		Parmesan cheese for garnish
1 cup	237ml	Half-and-half - =or=- milk or pasta
1 tablespoon	15ml	Snipped chives
1 tablespoon	15ml	Finely chopped chervil - =or=- parsley
		Freshly ground pepper

Recipe 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.

Source:
Jo Anne Merrill

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