Pasta with walnuts, ricotta, lemon

By LisaMK

This dish is from Martha Stewart Living Magazine, May 2012. I've made some adjustments to it.

Ingredients

• 1/2 cup plus 2 tbs evoo
• 4 garlic cloves, minced
• sea salt and ground pepper
• 1 lb of broken noodles or Orecchiette
• 1 cup packed flat-leaf parsley, divided, plus 2 tbs finely chopped stems
• 2 tbs finely grated lemon zest (from 3 large lemons)
• 4 oz walnuts, toasted and roughly chopped (1 1/4 cup)
• 1 cup ricotta cheese

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Bring large pot of salted water to boil. Cook pasta until al dente. Drain. Heat oil in medium pan over medium heat. Add garlic to oil. Once garlic is cooked, about 3 minutes, add pasta and toss. Remove from heat.
Chop 3/4 cup parsley leaves, and parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese and season with salt and pepper. Toss gently to combine, and be careful not to fully incorporate cheese. Garnish with remaining parsley.