Easy Summer Pasta
I always think that photographs rarely do justice to lightly-sauced pasta dishes. Somehow if you can’t see the pasta covered in a sauce, you cannot imagine the taste. The summer pasta with walnuts and ricotta dish showcased here is light and tasty and perfect to serve in the summer months. It’s a variation of a DeCecco pasta recipe. Although I don’t always have it on hand, I like to use the DeCecco brand because the pasta is extruded from bronze dies, which create grooves in the pasta’s surface that help it hold the sauce better.
I don’t have any financial arrangement with DeCecco, I just love it and when I see it in the store always buy it in several shapes and sizes. When I made this dish with the walnuts, I thought I had some penne in the pantry but I didn’t so I used linguine. {Actually I did, but someone had used most of it.] Although the shape of pasta doesn’t alter the taste of what it’s tossed with, I think this recipe is made best with a shorter pasta such a penne rigate for even bow ties. I think a shorter pasta keeps those little walnut pieces from self-segregating at the bottom of the bowl.
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