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Pasta with walnuts and ricotta


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This feeds 4 at my place.





  • 400g dry pasta  - I prefer to use y "open" pasta e.g. conchiglie, orecchiette, pipe, castellane; but most short or long pasta shape will work.
  • 130-150g walnuts, lightly toasted and roughly chopped 


For walnut sauce:

  • half of the walnuts
  • apx. 20g Parmesan
  • 1/4 cup (60g) milk
  • 1/4-1/2 tsp salt
  • 1 tsp honey (optional)
  • freshly ground pepper to taste
  • a generous grating of nutmeg


For ricotta:

  • 200-250g ricotta cheese
    • A good ricotta should be naturally sweet enough, but if not, you can add some honey
  • a bit of lemon zest (optional)
  • a little grated nutmeg (optional)
  • salt to taste
  • pepper to taste


To serve:

  • More grated Parmesan
  • remaining half of walnuts
  • a small drizzle of honey, per serving (optional)



  • Toast the pasta in a 150 C (300 F) hot oven, until reddish-brown. If it starts to crack, that's the time to stop. Make sure to toast evenly, otherwise it won't boil evenly either.
  • Mix together the ricotta mixture, set aside.
  • Blend the walnut sauce ingredients together until smooth. Add a bit of milk if needed.
  • Cook the pasta in salted water until it's to your liking. You will find that toasted pasta takes a while longer to cook.
  • Meanwhile, bring the ricotta to a warmish serving temp. A careful short pass through the microwave does the trick. 
  • Mix the pasta with the walnut sauce, adding from the cooking water as needed.
  • Taste and adjust.
  • Plate the pasta. Place dollops of ricotta on the plate. Finish with chopped walnuts, Parmesan and honey.





  • Delicious 1

~ Shai N.

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