Campanelle with Walnuts, Ricotta, and Lemon
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- Coarse salt and freshly ground pepper
- 1 pound campanelle pasta
- 1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
- 2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
- 4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
- 1 cup fresh ricotta cheese
- This recipe is vegetarian
- Produce
- Flat-leaf parsley, packed fresh leaves (1 cup)
- Lemon (2 heaping tablespoons)
- Walnuts (4 ounces)
- Cooking & Baking
- Garlic cloves, large (4)
- Olive oil, extra-virgin (5/8 cup)
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Campanelle pasta (1 pound)
- Dairy
- Ricotta cheese, fresh (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published April 17, 2012 (10 months ago).
69 people saved this recipe.
