*  Exported from  MasterCook  *
 
                      NOODLES WITH RICOTTA AND WALNUTS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Grains                           Vegetarian
                 Madison
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounce         Whole wheat pasta
                         Salt
    1      cup           Ricotta cheese
                         - at room temperature
    4      tablespoon    Soft butter
    1      tablespoon    Walnut oil
      1/3  cup           Walnuts -- finely chopped
      1/2  cup           Fresh garted Parmesan cheese
                         Parmesan cheese for garnish
    1      cup           Half-and-half
                         -=OR=- Milk or Pasta Water
    1      tablespoon    Snipped chives
    1      tablespoon    Finely chopped chervil
                         -=OR=- Parsley
                         Freshly 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. Have ready heated serving bowl or plates.
 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.
 
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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