Spring Orecchiette

By KDHarmon

Ingredients

• 1 lb orecchiette
• 1 cup walnut halves
• 3/4 cup parsley, roughly chopped
• 1/2 lb ricotta salata, shredded (about 1 cup)
• 1/2 cup olive oil, plus Tbl
• salt to taste

Preparation

Step 1

Over medium high heat, toast walnut halves, tossing occasionally, about 3 minutes. Transfer to bowl and immediately salt.

Cook pasta for about 11 minutes, until al dente. Drain and transfer to bowl, tossing with olive oil.

Dress pasta with walnuts, parsley and cheese. Finish with remaining 2 tablespoons olive oil.

Makes 6-8 side servings.