My current home doesn't have a verandah but I'd like it to! A long porch surrounding the entire house. With a porch swing, potted blueberry plants, and a long strong dog laying at my feet. The sweet smell of lrosemary and freshly-turned soil wafting across my yard. The chickens clucking contentedly as they scratch for goodies in the fertile dirt. Knowing we have a full root cellar, trees in the orchard about to drop their bounty, and soup made all from hand-picked harvests bubbling in the crockpot. Heaven.

Please move with me over to my current blog, ... thank you!

Recipe: Walnut Ricotta Pasta

I saw a cooking show the other day that showed how easy it is to make goat milk ricotta (someday i'll get around to testing that and then I'll post the recipe). The next day, I saw this recipe on a cooking show and tested it. Amazing blend of flavors! Sorry, no ingredient amounts so I just guess, and I'm sure you will too:

1-2 cups walnuts
1-2 cloves garlic
1-2 cups ricotta cheese
1/4 cup chopped parsley

Place walnuts and garlic in a food processor and pulse until coarsely chopped, but not a paste. Move to a bowl. Add the cheese and parsley, and mix well. Cook the pasta (wide egg noodles work well here). Add the pasta to the cheese bowl and mix (use a slotted spoon, reserving the liquid). Add a little of the pasta cooking water to thin as needed. Serve. Delicious!

I guess you could add salt/pepper if you desire!

1 comment:

Lilly said...

Ohh, can't wait to try this recipe. I saw it on some cooking show also but wasn't sure about the measurements. Thanks for the recipe!