Categories: pasta

Ingredients

• 1/2 cup walnut pieces
• 1/4 cup fresh bread crumbs
• 4 or 5 fresh basil leaves, sliced
• 1/2 tsp. lemon zest
• 1/4 cup part-skim ricotta cheese
• 16 oz. spaghetti
• 1 Tbsp. walnut or olive oil
• 1/4 cup dry white wine
• Juice of 1 lemon
• 1 cup arugula

Directions

1. Heat oven to 350 degrees.
2. Combine walnuts and bread crumbs; spread on a rimmed baking sheet. Bake 5 to 8 minutes or until golden. Set aside 6 tp8 walnuts for garnish; transfer remaining mixture to food processor or bowl. Add basil, lemon zest and ricotta cheese; process or mash with fork to make coarse crumble mixture.
3. Cook pasta according to package directions; reserve 1/4 cup pasta water. Drain pasta. Return pasta to pot with reserved water, oil, wine and juice. Add arugula and heat on low until arugula has wilted. Remove from heat; fold in walnut sauce. Transfer to serving bowl; garnish with reserved walnuts.

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