Brown Buttered Pasta over Whipped Ricotta with Lemony Walnuts
A unique and beautiful pasta that works really well alongside grilled or roasted meat and a simple green salad. Since the pasta is served on top of the whipped cheeses, instead of mixed together with them, everyone gets to choose how much they want when they dish it up.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 15–ounces ricotta cheese
- 4 ounces goat cheese or mascarpone cheese (depending on your preference)
- 1 tablespoon chopped chives
- 1/4 cup chopped fresh parsley
- 1 pound short cut pasta, such as rotini
- 4 cups chicken or vegetable stock
- 2 large lemons
- Salt and pepper, as needed
- 5 tablespoons butter
- 1 heaping cup roughly chopped walnut halves
- 1 clove garlic, minced or grated
- 2 tablespoons olive oil
Instructions
- Combine the ricotta and goat cheese (or mascarpone) in a food processor and process until smooth and creamy. Add the chives and parsley and season with salt and lots of black pepper to taste. Pulse just until mixed and then transfer/spread it all over a large platter (I find this so satisfying).
- Pour the stock into a large, deep-sided skillet and add the juice of 1 lemon. Season with salt until it’s “like the sea.” Bring to a boil, add the pasta, and if needed, supplement with enough water to ensure the pasta is fully covered while it cooks (this is a shallow boil, to ensure the liquid is very starchy). Boil until al dente, per the package directions. When it’s finished, reserve 1 cup of the starchy liquid and set it aside. Drain the pasta, and return the empty pan to the stove.
- Add the butter to the pan and when it’s melted, add the walnut pieces. Cook until the walnuts are nice and toasty and the butter has just browned; about 4 to 5 minutes. Turn off the heat, and transfer the walnuts to a bowl. Add the zest of 1 lemon and the grated garlic and season with salt to taste.
- Add the olive oil to the browned butter in the pan, along with about 3/4 cup of the reserved starchy cooking liquid. Bring to a gentle simmer over medium-low heat and let it reduce for 5 minutes.
- Add the pasta back into the pot and toss to coat in the buttery broth. It will end up being “brothy” not “saucy,” which is what we want. Taste and season to your liking.
- Pile the pasta on top of the whipped cheeses on the platter. Sprinkle with the lemony, garlicky walnuts and serve.