Music: The Shepherd’s Dog – Iron and Wine
First things first…yes, we’ve been negligent. We haven’t posted our new schedule for the spring yet and spring is here. I promise, we’re working on it. And it’ll be totally worth it.
So, my friend Cia made this for me not too long ago and I really wanted to replicate it. It was so easy and delicious and I love fresh ricotta on my pasta (and nothing else). This is a Lydia Bastianich recipe from her show Lydia’s Italy. I didn’t actually see this episode, nor did I have the recipe in front of me…I just sort of mimicked what Cia did (I think, maybe she’ll chime in and tell us otherwise). I always thought Pesto had to be the basil dish we all know and love. But that’s not true. Pesto is any sauce pounded with a mortar and pestle. I didn’t do that either so I guess this isn’t technically a pesto. I guess you can say pesto is a raw sauce. That’s fair.
What you’ll need:1 1/2 cups of walnuts 6 cloves of garlic (I know she put in less but she’s not Italian).
1/2 cup of parsley 1/4 cup of grated Romano cheese salt & pepper 1/4 cup of olive oil (good stuff if you have it – since this isn’t being cooked) 1 container of ricotta (fresh, if you can find it) about 2 ladle fulls of pasta water
- Boil your pasta water and pre-heat oven to 350 degrees.
- Put walnuts on baking sheet with garlic cloves. When oven is ready, roast for 10 minutes.
- Chop the parsley and grate the cheese.
- Salt the water generously once it’s boiled and add pasta.
- Remove walnuts/garlic from the oven. Let cool and then chop.
- Mix ricotta, walnuts, garlic, parsley, Romano and olive oil together. Season with salt & pepper.
- Ladle in pasta water to until you get the consistency you like. Should not be watery and should still keep a little shape.
- Drain pasta and then put in bowl. Mix with sauce and serve!