Categories: Pasta, Vegetarian 
      Yield: 4 servings 
  
     10 oz Whole wheat pasta 
           Salt 
      1 c  Ricotta cheese 
           - at room temperature 
      4 tb Soft butter 
      1 tb Walnut oil 
    1/3 c  Walnuts, finely chopped 
    1/2 c  Fresh garted Parmesan cheese 
           Parmesan cheese for garnish 
      1 c  Half-and-half; 
           -=OR=- Milk or Pasta Water 
      1 tb Snipped chives 
      1 tb Finely chopped chervil 
           -=OR=- Parsley 
           Freshly ground pepper 
  
  BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta 
  is dried, add it at this time. If it's fresh, wait until you've put 
  together sauce ingredients. Have ready heated serving bowl or plates. 
  Roughly mix ricotta cheese, butter, walnut oil, 1/4 cup walnuts and grated 
  Parmesan cheese. Thin with half-and-half, stir in herbs and season with 
  salt and pepper. Transfer mixture to wide skillet. About the time pasta is 
  done, gently warm sauce over low flame. Cook and drain pasta and add it 
  directly to pan with ricotta mixture. Toss everything together well, then 
  place in heated bowl. Scatter remaining walnuts over pasta and sprinkle 
  with grating of Parmesan cheese and plenty of ground pepper. 
   
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK