Reviews Add Rating & Review 109 Ratings 5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
Back to Campanelle with Walnuts, Ricotta, and Lemon All Reviews for Campanelle with Walnuts, Ricotta, and Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Campanelle with Walnuts, Ricotta, and Lemon Credit: Johnny Miller Recipe Summary prep: 20 mins total: 40 mins Servings: 10
Ingredients Ingredient Checklist 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
Gallery Campanelle with Walnuts, Ricotta, and Lemon Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 40 mins Servings: 10
Gallery
Campanelle with Walnuts, Ricotta, and Lemon Credit: Johnny Miller
Campanelle with Walnuts, Ricotta, and Lemon
Credit: Johnny Miller
Campanelle with Walnuts, Ricotta, and Lemon
Recipe Summary prep: 20 mins total: 40 mins Servings: 10
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 10
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 10
10
Ingredients
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
Directions
Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic with a mandoline (you should have 1/4 cup). Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips in a sieve set over a large bowl (reserve oil). Spread garlic chips on paper towels; season with salt.
Bring a large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 1/2 hours.
Roughly chop 3/4 cup parsley leaves, and add them with parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips.
Reviews
Add Rating & Review 109 Ratings 5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
Reviews
Add Rating & Review 109 Ratings 5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
Add Rating & Review
109 Ratings 5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
109 Ratings 5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
109 Ratings 5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
5 star values: 25 4 star values: 40 3 star values: 25 2 star values: 13 1 star values: 6
All Reviews for Campanelle with Walnuts, Ricotta, and Lemon
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Campanelle with Walnuts, Ricotta, and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
