Noodles With Ricotta & Walnuts

READY IN: 30mins
Top Review by jellie

I made this with milk and pasta water, and flax oil instead of walnut oil. I served on a bed of baby spinach. It got rave reviews from the family, although I thought the flax taste came out too strong. It may be better with a sharper parmesan or even asiago, but is delicious anyway.

Ingredients Nutrition


  1. Bring large pan of water to boil for pasta and add salt to taste.
  2. If pasta is dried, add it at this time.
  3. If it's fresh, wait until you've put together sauce ingredients.
  4. Roughly mix ricotta cheese, butter, walnut oil, 1/4 cup walnuts and grated parmesan cheese.
  5. Thin with half-and-half, stir in herbs and season with salt and pepper.
  6. Transfer mixture to wide skillet.
  7. About the time pasta is done, gently warm sauce over low flame.
  8. Cook and drain pasta and add it directly to pan with ricotta mixture.
  9. Toss everything together well, then place in heated bowl.
  10. Scatter remaining walnuts over pasta and sprinkle with grating of parmesan cheese and plenty of ground pepper.

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