CMYK

I had some penne to kill off so I decided to make Penne con Ricotta e Noci this week. This Sardinian recipe is another illustration of the simplicity of Italian cooking — just penne, ricotta, walnuts, and some grated Pecorino Romano on top. The flavor of this dish is not overwhelming, as neither ricotta nor walnuts have particularly pungent flavors. Nevertheless, it is an incredibly rich fare. So rich, in fact, that could not finish a normal sized portion and had to put some of my serving with the leftovers — that never happens. I can only assume that this is because of the fat and protein content in ricotta and walnuts. However, that’s not to say this recipe is unhealthy. Ricotta is relatively low in fat compared to other cheeses and walnuts have heart-healthy polyunsaturated fats and omega-3 fatty acids. Who says you can’t eat food that’s both healthy and delicious? So far this is one of my favorite recipes and I plan to make it again.