Noodles With Ricotta & Walnuts

This elegant yet simple pasta dish features a luxurious sauce made from fresh ricotta, softened butter, and walnut oil, creating a creamy texture without heavy cream. The addition of finely chopped walnuts adds a delightful crunch and earthy depth, while fresh herbs like chives and chervil provide a bright, aromatic finish. It pairs beautifully with whole wheat or traditional spaghetti, making it a wholesome option for weeknight dinners. The gentle warming of the cheese mixture ensures it remains silky and smooth, coating each strand of pasta perfectly. Ideal for date nights or cozy family meals, this recipe delivers sophisticated Italian flavors with minimal effort and ingredients likely already in your pantry.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 327.5

Dietary: Vegetarian

Description

This elegant yet simple pasta dish features a luxurious sauce made from fresh ricotta, softened butter, and walnut oil, creating a creamy texture without heavy cream. The addition of finely chopped walnuts adds a delightful crunch and earthy depth, while fresh herbs like chives and chervil provide a bright, aromatic finish. It pairs beautifully with whole wheat or traditional spaghetti, making it a wholesome option for weeknight dinners. The gentle warming of the cheese mixture ensures it remains silky and smooth, coating each strand of pasta perfectly. Ideal for date nights or cozy family meals, this recipe delivers sophisticated Italian flavors with minimal effort and ingredients likely already in your pantry.

Ingredients

10 ounce Whole wheat pasta

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the pasta according to package directions until al dente.
3
While pasta cooks, roughly mix ricotta cheese, softened butter, walnut oil, 1/4 cup walnuts, and grated Parmesan cheese in a bowl.
4
Thin the cheese mixture with half-and-half (or milk/pasta water), stirring in snipped chives, chopped chervil, salt, and freshly ground pepper.
5
Transfer the cheese mixture to a wide skillet.
6
Gently warm the sauce over low heat just until creamy, avoiding boiling.
7
Drain the cooked pasta and add it directly to the skillet with the ricotta mixture.
8
Toss everything together well until the pasta is evenly coated.
9
Serve immediately in heated bowls, scattering the remaining walnuts over the top.
10
Sprinkle with additional grated Parmesan cheese and plenty of ground pepper.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 327.5kcal

% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 62.5g21%
Dietary Fiber 4.5g18%
Sugars 1.2g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Ingredient Substitutions:** If you do not have chervil, you can substitute with extra parsley or basil. You can use milk or reserved pasta water instead of half-and-half for a lighter sauce.

**Sauce Consistency:** The ricotta should be at room temperature to blend smoothly. If the sauce becomes too thick, add a splash more milk or warm pasta water.

**Storage:** This dish is best served immediately. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk to restore creaminess.

Keywords: pasta, ricotta, walnuts, italian, dinner, creamy, quick, easy, vegetarian, comfort food, whole wheat, parmesan, herbs, main course, butter

Read it online: https://www.chefs-mate.com/recipe/noodles-with-ricotta-walnuts/