Prep 10 mins
Cook 20 mins
- 10 ounces whole wheat pasta
- 1 cup ricotta cheese, at room temperature
- 4 tablespoons soft butter
- 1 tablespoon walnut oil
- 1⁄3 cup walnuts, finely chopped
- 1⁄2 cup fresh grated parmesan cheese
- parmesan cheese (to garnish)
- 1 cup half-and-half or 1 cup milk or 1 cup pasta water
- 1 tablespoon snipped chives
- 1 tablespoon finely chopped chervil or 1 tablespoon parsley
- fresh 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.
- 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.
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.