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Campanelle with Walnuts, Ricotta, and Lemon Recipe

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This recipe for Campanelle with Walnuts, Ricotta, and Lemon is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup plus 2 T 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 T finely chopped parsley stems [from 1 small bunch]
2 heaping T finely grated lemon zest [from 3 large lemons]
4 oz walnuts, toasted well and roughly chopped [1¼ cups]
1 cup fresh ricotta cheese

Directions:
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 1½ 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.

Number Of Servings:
Number Of Servings:
Serves 8 to 10

 

 

 

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