Ingredients

• 1 lb. dried tagliatelle pasta

• 1 lb. whole milk ricotta

• 1 cup walnuts, halved

• ¾ cup Parmigiano-Reggiano, freshly shredded

• Zest of 1 lemon

• Salt

• Vito & Joe’s Olive Oil

How to Prepare

1. Spread 1 cup. halved walnuts evenly in a cast iron skillet and bring up to medium-high heat. Use whatever pan you have if you don’t have a cast iron skillet.

2. Bring a large pot of water up to a boil for your pasta.

3. While the walnuts and pan heat up, add zest of 1 lemon and ½ cup freshly shredded Parmigiano-Reggiano to 1 lb. whole milk ricotta, and stir to combine. Set aside.

4. Check on the walnuts and stir as needed while they roast. Once they’re browned, transfer to a cutting board and roughly chop.

5. Once your water is boiling, at 1 tbsp. of salt and stir. Add 1 lb. dried tagliatelle to the water and stir frequently. Cook according to the box instructions until al dente.

6. While the pasta cooks, stir the ricotta mixture again and add around half of your walnuts and combine. Add a label of pasta water, around ½ cup, to the ricotta mixture and stir well.

7. Add 1-2 tbsp. of Vito & Joe’s Olive Oil to a serving dish, and once pasta is done cooking, transfer it to the serving dish, tossing to coat. Add ricotta cheese mixture and toss stir well to fully coat.

8. Top with remaining shredded Parmigiano-Reggiano and walnuts, and enjoy!