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Tuesday, May 01, 2012

Get in my belly: Campanelle with Walnuts, Ricotta and Lemon! {delish}

Our favorite dish right now. So good served warm or room temperature. Goes well with pretty much everything. Beef, chicken or by itself.

I'm not a big pasta eater because, well ... it's just not good for me. I pack on the pounds just looking at a pasta dish.

But, I started running again, so I have some calories to spare. :)

I purchased fresh pasta for this dish (Ethan Stowell's Lagana Foods pasta) and it was divine. I served it Romaine, Radicchio and Endive Salad and grilled flank steak.

Recipe from Martha Stewart Living, May 2012 - as you can tell I'm on a Martha kick lately.


Ingredients - Serves 8 to 10

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.

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