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Campanelle With Walnuts, Ricotta, And Lemon

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Campanelle With Walnuts, Ricotta, And Lemon

Ingredients

  • 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
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