Walnut Pasta


  • 1 pound pasta
  • 1/2 c Ricotta Cheese
  • 3 T F. Oliver’s Roasted French Walnut Oil
  • 1/2 c Peas
  • 1 T fresh squeezed lemon juice
  • 2 stems Fresh Thyme, picked
  • 2 oz. shredded cheese, such as Pecorino Romano
  • Salt and pepper, to taste


  • Bring a large pot of water to a boil; add salt to pasta water if desired. Cook pasta according to package directions.
  • While pasta is cooking, stir together ricotta cheese, Roasted French Walnut Oil, peas, lemon juice, and fresh thyme.
  • When draining pasta, reserve 2 Tablespoons cooking liquid; add to ricotta mixture. Place pasta back in pot.
  • Stir ricotta mixture into pasta and season with salt and pepper. Serve pasta with a sprinkle of the shredded cheese.
  • Serves 4-6