CAMPANELLA WITH WALNUTS, RICOTTA, AND LEMON

Campanella with Walnuts, Ricotta, and Lemon image

Number Of Ingredients 7

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1/2 cup EVOO
4 Large garlic cloves
1 pound Campanelle pasta
1 cup Flat-leaf parsley leaves, plus 2 tablespoons finely chopped stems
2 tablespoons Lemon zest, finely grated
1 1/4 cups Walnuts, toasted well and roughly chopped
1 cup Ricotta cheese

Steps:

Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic (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 a paper towel; season with salt.
Bring a 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.