Food & dining

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.

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PASTA

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

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.

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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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