Linguini with Walnut Sauce
1 cup whole milk ricotta cheese
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano cheese
3 tbsp olive oil
2 tbsp unsalted butter
3 large cloves garlic
1 cup chopped walnuts
3 tbsp minced fresh basil
1 lb linguine
Freshly grated Parmiginao cheese (for serving)
1 - In a small bowl, combine the ricotta, heavy cream and Parmigiano cheese. Mix well with a fork and set aside.
2 - In a medium skillet, heat olive oil over medium heat until haze forms, then add 2 tbsp butter. Saute garlic, stirring constantly. Discard with a slotted spoon. Add walnuts, turn heat to low and saute, stirring constantly, for about 1 minute. Stir in the basil and mix well; remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmigiano cheese.