Ingredients:
1 tbsp or 10g olive oil
2 cloves or 10 g garlic, finely crushed
2 cups or 500 ml water
2 cubes chicken stock
1 1/2 cup walnut pieces,toasted
1/2 cup ricotta cheese
2 tbsp or 10g fresh parsley, chopped
400g whole wheat Linguini pasta
2L or 8 cups boiling water
3 tbsp or 15g fresh thyme, chopped
100g white Bulgarian cheese, crumbled
Directions:
>In a large frying pan heat olive oil and garlic and saute for 1 minute.
>Add water and chicken stock and allow to cook for 5 minutes until garlic is soft.
>In a food processor pulse the walnuts to a coarse powder. Add to a bowl and mix thoroughly with ricotta cheese and parsley and stir into the sauce.
>Meanwhile, cook pasta in boiling water until al dente, drain and add to pan and coat with sauce.
>Add fresh thyme and Bulgarian cheese and toss before serving..
Cooking Tip: Do not overcook walnuts as they will release the natural oil and lose their flavors.Moreover, doing so might make the dish look greasy.
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