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Seasonal Recipe

Recipe for bow-tie pasta with ricotta, arugula, and toasted walnuts

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Whole-milk ricotta adds a rich creaminess in this bowl of bow-tie (farfalle) pasta, which balances peppery fresh arugula and the brightness of a tart, lemony dressing.

VINAIGRETTE

3tablespoons lemon juice
Grated rind of ½ lemon
Salt and pepper, to taste
¼cup olive oil

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1. In a bowl, whisk the lemon juice and rind, salt, and pepper.

2. Gradually whisk in the olive oil until blended. Taste for seasoning and add more salt and pepper, if you like.

PASTA

½cup walnuts
8ounces bow-tie (farfalle) pasta
4ounces whole-milk ricotta
4ounces fresh arugula, large stems removed

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1. In a skillet over medium heat, toast the walnuts, shaking the pan often, for 8 minutes or until fragrant; cool. Coarsely chop the nuts.

2. In a large pot of boiling, salted water, cook the pasta, stirring occasionally, for 8 minutes, or until it is tender but still has some bite. Drain into a colander but do not rinse. Transfer to a bowl. Add the vinaigrette, toss gently, and set aside for 5 minutes. Add the ricotta, toss again, and set aside to cool.

3. Add the arugula and toss again. Sprinkle with walnuts. Taste for seasoning and add more salt and pepper, if you like.

Jillian Bernardini

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