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Ingredients:
- 1/2 Cup plus 2 tbspn. extra-virgin olive oil
- 4 Large garlic cloves
- Coarse salt and freshly ground pepper
- 1 Pound Campanelle pasta
- 1 Cup packed fresh flat-leaf parsley leaves, divided, plus 2 tbspn. finely chopped parsley stems
- 2 Heaping tbspn. finely grated lemon zest
- 4 Ounces walnuts, toasted and finely chopped
- 1 Cup fresh ricotta cheese
Directions:
- Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic. Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips while reserving oil. Spread garlic chips on paper towel, season with salt.
- Bring large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil and toss. Let cool at least 20 minutes.
- Roughly chop 3/4 cup parsley leaves and add them with the parsley stems, lemon zest, and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper to taste. Toss gently. Garnish with remaining parsley leaves and serve with garlic chips.
- Thanks Martha Stewart!